The Hairy Bikers' lamb vindaloo recipe

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The Hairy Bikers' lamb vindaloo recipe

"We love our curries and a good hot vindaloo has long been a great favourite. It comes from the Goa region of India, which was once a Portuguese colony, and the cooking there has lots of Portuguese influences. Vindaloo has become a curry house classic."

Recipe extracted from The Hairy Bikers’ Meat Feasts by Si King & Dave Myers, published by Weidenfeld & Nicolson. See The Hairy Bikers cooking live at the BBC Good Food Show Summer, NEC Birmingham, 16th-19th June. Tickets available now via https://www.bbcgoodfoodshowsummer.com/

Ingredients

  • 1.3 kg kg boneless lamb shoulder, cut into chunks of about 4cm
  • 100 ml red wine vinegar
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 500 g potatoes, peeled and cut into 2.5cm chunks
  • 1 handful flaked sea salt
  • 125 ml vegetable oil
  • 4 onions, 3 thinly sliced and 1 chopped
  • 6 garlic cloves, roughly chopped
  • 3 long red chillies (do not deseed), roughly chopped
  • 25 g fresh root ginger, peeled and roughly chopped
  • 1 tbsp English mustard powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground paprika
  • 2 tsp ground turmeric
  • 2 tsp cayenne pepper
  • 2.9 lbs kg boneless lamb shoulder, cut into chunks of about 4cm
  • 3.5 fl oz red wine vinegar
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 17.6 oz potatoes, peeled and cut into 2.5cm chunks
  • 1 handful flaked sea salt
  • 4.4 fl oz vegetable oil
  • 4 onions, 3 thinly sliced and 1 chopped
  • 6 garlic cloves, roughly chopped
  • 3 long red chillies (do not deseed), roughly chopped
  • 0.9 oz fresh root ginger, peeled and roughly chopped
  • 1 tbsp English mustard powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground paprika
  • 2 tsp ground turmeric
  • 2 tsp cayenne pepper
  • 2.9 lbs kg boneless lamb shoulder, cut into chunks of about 4cm
  • 0.4 cup red wine vinegar
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 17.6 oz potatoes, peeled and cut into 2.5cm chunks
  • 1 handful flaked sea salt
  • 0.5 cup vegetable oil
  • 4 onions, 3 thinly sliced and 1 chopped
  • 6 garlic cloves, roughly chopped
  • 3 long red chillies (do not deseed), roughly chopped
  • 0.9 oz fresh root ginger, peeled and roughly chopped
  • 1 tbsp English mustard powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground paprika
  • 2 tsp ground turmeric
  • 2 tsp cayenne pepper

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 120 mins
  • Cooking Time: 65 mins
  • Serves: 6

Step-by-step

  1. Trim the lamb, discarding any really hard lumps of fat and sinew. Mix the vinegar and vegetable oil with 2 teaspoons of sea salt in a non-metallic bowl until well combined, then add the lamb and turn it to coat in the marinade. Cover and leave in the fridge for 2 hours to marinate.
  2. For the sauce, heat 3 tablespoons of the oil in a large heavy-based frying pan. Cook the sliced onions very gently over a medium-low heat for 15 minutes until they’re softened and lightly browned, stirring occasionally.
  3. While the onions are cooking, put the remaining chopped onion with the garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, turmeric, cayenne pepper and cinnamon in a food processor and blend to a pure´e. Stir this pure´e into the fried onions.
  4. Add 2 tablespoons of oil and cook together for 5 minutes, or until the sauce has thickened and is beginning to colour. Tip the mixture into a flameproof casserole dish.
  5. Drain the lamb in a colander over a bowl, reserving the marinade.
  6. Return the frying pan to the heat and add 2 tablespoons of the remaining oil.
  7. Fry the lamb over a medium high heat, turning occasionally until lightly browned – do this in 4 or 5 batches, adding a little extra oil if necessary. Add each batch of lamb to the casserole as it is browned.
  8. Preheat the oven to 180°C/160°C Fan/Gas 4.
  9. Pour the reserved marinade and 500ml water into the casserole dish, then add 2 teaspoons of salt and the bay leaves and bring to a simmer. Cover the surface of the curry with a piece of greaseproof paper, then put a lid on the dish. Cook in the oven for 45 minutes.
  10. Remove the casserole from the oven and stir the potato chunks into the curry. Replace the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Check the seasoning and add salt to taste.
  11. Serve with some rice or warmed naan bread and a bowl of cooling yoghurt on the side.

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