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
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 120 mins
- Cooking Time: 65 mins
- Serves: 6
Step-by-step
- 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.
- 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.
- 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.
- 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.
- Drain the lamb in a colander over a bowl, reserving the marinade.
- Return the frying pan to the heat and add 2 tablespoons of the remaining oil.
- 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.
- Preheat the oven to 180°C/160°C Fan/Gas 4.
- 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.
- 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.
- Serve with some rice or warmed naan bread and a bowl of cooling yoghurt on the side.