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KEVIN'S KITCHEN Here is how to make a yummy lamb vindaloo curry at home in seven easy steps


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Kevin's delicious lamb vindaloo

Kevin's delicious lamb vindaloo

Kevin's delicious lamb vindaloo

You can use vindaloo spice mix to make preparation easier.

INGREDIENTS (Serves 4)

  • 800g lamb shoulder, diced
  • 3 onions, finely chopped
  • 1 carrot, grated
  • 3 garlic cloves, chopped
  • 2cm fresh ginger, chopped
  • 2 small red chillies, chopped
  • 2 tbsp rapeseed oil or ghee
  • 3 cardamom pods, crushed
  • 1 star anise
  • 1 bay leaf
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tbsp chilli powder
  • ½ tsp fenugreek seeds, optional
  • 3 tbsp tomato puree
  • 400ml tomato, diced
  • 250ml vegetable stock
  • 500g rooster potatoes, part-boiled, optional
  • Fresh coriander, to serve
  • Salt and pepper

METHOD:

  1. In a small blender, blend the onion, garlic, ginger, red chilli and carrot with two tablespoons of water.
  2. Heat the oil over medium heat, add the lamb pieces and colour for 5 minutes.
  3. Next, stir in the cardamom, star anise and bay leaf. Allow to infuse into the oil for about 10 seconds and then add the onion mixture.
  4. Fry for a further 20 seconds, stirring well. Add the rest of the spices, tomato puree, diced tomato and vegetable stock.
  5. Stir to coat the lamb with the sauce and then bring to a simmer. Cover with a lid and simmer for 90 minutes or until the lamb is soft and cooked through.
  6. Check the seasoning, then add the potatoes and continue to cook for a further 20 minutes or so.
  7. Remove from the heat and garnish with coriander. Serve while hot.

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