British Asian & UK Halal
Curry Lamb Vindaloo
Lamb, grain mustard and apple cider vinegar simmered on the stove and spiced with cumin and turmeric for a British curry-house curry.
2 hr 10 min · Serves 8 · Medium
8
Ingredients
Curry
The rest
Method
Start cooking mode- Prep 40 min · Cook 90 min · 130 min total
- medium
- 1
Combine curry ingredients in a glass bowl or cup. Mix well. Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
- 2
Add garlic to the onions and fry for 30 seconds. Add the curry mix, stir and fry for a minute.
- 3
Add the meat, stir and brown about 5 minutes. Pour in the coconut milk. Add additional water to just cover the meat.
- 4
Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes. Serve over hot rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
