Lamb vindaloo
Ingredients
- 500g lamb neck fillet, cubed
- 120ml rapeseed oil
- 250g onions, sliced
- 4 garlic cloves, roughly chopped
- 25g ginger, roughly chopped
- 1 medium potato, diced
- 240ml stock (depending on the meat you’re using), warmed through
- 10g coriander, chopped, plus extra leaves to serve
- wilted greens and lightly fried red onion, to serve
- 2 tsp cardamom pods shelled, seeds only
- 2 tsp cloves
- 2 tsp coriander seeds
- 1 tsp cumin seeds, toasted
- 1 tsp turmeric
- 1 tbsp malt vinegar
- 40g dried red chillies (adjust quantity to your taste)
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