Lamb Vindaloo Curry

2 Hours

4 People



500g Lamb, cubed
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
2 tsp Mustard Seeds
5 Black Peppercorns
5 Cloves
5 Dried Red Chillies
1 Cinnamon Stick
1/2 tsp Cardamom Seeds
1/2 tsp Ground Tumeric
5 Galic Cloves, chopped
4cm Ginger Root, chopped
200ml Wine Vinegar
5 tbsp Vegetable Oil
2 Onions, chopped
400g Canned Tomatoes
250ml Water
  Salt, to taste


  1. Heat the frying pan over a medium heat and fry the whole spices until browned. Grind them to a fine powder. Stir in the turmeric and salt to taste.
  2. Blend the powder with the garlic, ginger and 4 tbsp of wine vinegar to a smooth paste in a blender or food processor. Rub the paste into the meat and leave to marinate overnight.
  3. Heat the oil in a heavy based pan and fry the onions over a medium heat until golden brown. Add the lamb and fry for 15 minutes until golden.
  4. Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface.
  5. Add the remaining wine vinegar and water, bring to the boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender.