Lose yourself in this fragrant, flavourful Goan lamb vindaloo.
2 tablespoons vegetable oil
4 (950g) lamb leg chops, trimmed, cubed
2 medium red onions, cut into thin wedges
3 garlic cloves, finely chopped
3cm piece fresh ginger, peeled, finely grated
1/4 cup vindaloo curry paste
2 1/2 tablespoons white vinegar
1 small green chilli, sliced
3 medium tomatoes, chopped
1 1/2 teaspoons brown sugar
Steamed basmati rice and cucumber raita (see note), to serve
Heat oil in a large, heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
Add onion and garlic to pan. Reduce heat to medium-low. Cook, stirring occasionally, for 2 to 3 minutes or until onion has softened. Add ginger. Cook for 30 seconds. Increase heat to high. Return lamb to pan. Add curry paste, vinegar and chilli. Cook, stirring, for 2 minutes or until fragrant. Add tomato, sugar and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 40 minutes or until meat is tender. Serve with rice and raita.
To make cucumber riata, combine 1 cup plain yoghurt with 1 small grated Lebanese cucumber and 1/4 teaspoon ground cumin.
Super Food Ideas - August 2009
Recipe by Michelle Noerianto & Kim Coverdale