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Recipe for Lamb VindalooClick image to enlarge

Recipe for Lamb Vindaloo

Recipe for Lamb Vindaloo

(Ref: RCP318)

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Vindaloo, with its characteristic spiciness, is traditionally full of tomatoes, onions and chillies, soured with vinegar and spiced with cumin and coriander...



Preparation Time:

20 mins

Cooking Time:

1 hour

Ingredients:Lamb - 700g, stewing cut, in bite-size pieces
 Vinegar - 2 tbsp
 Vindaloo Paste - 3 tbsp
 Garlic Cloves, crushed - 1
 White Onions, finely chopped - 3
 Oil - 3 tbsp
 Fresh Tomatoes, quartered - 6
 Sugar - to taste


• Blend the vinegar and Vindaloo Paste until smooth.

• Add the lamb pices, stir to coat well and set aside to marinade for 30 minutes or longer if time allows.

• In a large, heavy pot, heat up the oil. Add the onions and saute for 10-15 minutes, until golden brown.

• Then add the lamb and stir fry for 10 minutes until browned on all sides.

• Add 500ml water, sugar and salt to taste. Stir well and bring to a boil. Simmer, covered, until the lamb is almost cooked through.

• Add the tomatoes and cook until soft, for about 10 minutes.

• Turn off the heat and allow to stand for 10 minutes or so.

• Serve with steaming hot rice

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