Lamb Vindaloo

A Hot authentic Vindaloo dish adjusted by SpiceTheWorld for your pleasure

Serves 4-6 (Estimated) Rating 3 (1-5)

Prep Time 10 Minutes Cooking Time 120 Minutes

2 cloves garlic crushed
75g ground coriander
60g hot chilli powder
3g salt
1 Teaspoon turmeric
1 large onion sliced
4 Birdseye chillies
2 tablespoons Vegetable Oil
750g diced lamb
1 large onion diced
1 clove garlic crushed
2 whole star anise
1 cinnamon stick
400g tin tomatoes
150ml white vinegar
2 cups water
Blend the garlic coriander chilli powder salt turmeric onion and Birdseye chillies.
Then lightly fry the blended spices in the oil until fragrant.
Add meat onion garlic star anise and cinnamon stick and fry until meat is sealed.
Add the tin of tomato vinegar and water.
Cook on a low heat until the meat is tender approx 2 hours.
Serve with rice.