Vindaloo lamb recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 05 mins to cook
  • 427 calories / serving
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Heat the sunflower oil in a large casserole dish over a medium-high heat and add the lamb. Sear until browned all over. Transfer to a plate and set to one side. Add half of the onion and all fennel seeds and sweat with a little salt for 5-6 minutes over a reduced heat, stirring occasionally until they start to soften.

Add the garlic and ginger to the dish and continue to cook for 2-3 minutes, then add the spices, cinnamon stick, dried apricots, and 1tsp of salt. Stir well and cook for 1-2 minutes, then add the lamb back to the dish and cover with the stock.

Bring to the boil, then reduce to a simmer and cook gently for 45-50 minutes, uncovered. Remove from the heat once the lamb is tender and adjust the seasoning with the white wine vinegar, salt and pepper, then add the remaining onions, stirring well. Cover and leave for 5 minutes. Spoon into a serving dish.

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  • Ingredients

  • 400g boneless lamb shoulder, diced into 2 inch cubes
  • 50ml sunflower oil
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 1tbsp fresh ginger, minced
  • 1 small cinnamon stick
  • 1 tsp fennel seeds
  • ½tsp turmeric
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 1/2tsp chilli powder
  • 400ml lamb stock
  • 100g (3 1/2oz) dried apricots
  • 2tbsp white wine vinegar
  • salt
  • pepper
  • Energy 1780kj 427kcal 21%
  • Fat 31g 44%
  • Saturates 12g 59%
  • Sugars 16g 17%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 17.6g Protein 23.6g Fibre 5.8g


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