Kumar’s Lamb Vindaloo
An authentic hot Indian curry with a unique sweet and sour flavour containing a balanced blend of fresh tomatoes, onions, chillies and 14 different herbs and spices.
1000 g Diced lamb neck or leg
500 g Kumar’s Vindaloo paste
50 g Vegetable oil
200 g Water
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Stir-fry the lamb in the oil.
Add the Vindaloo paste and the water and simmer gently over a low heat with the lid on.
Replace the lamb with chicken thighs or stewing beef. Try adding some finely chopped spring onion, tomatoes and diced potato before simmering.
In place of water, you can add tinned tomatoes or a combination of both.
Garnish the dish with fresh roughly chopped mint leaves.