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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...
Serves:	6
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
Method:	• 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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