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Lamb Vindaloo

Get your tastebuds ready for some beautifully hot flavours with our fiery favourite lamb vindaloo. Those endorphins are going to be running wild…

Serves

6-8

The star of the show

Gluten free Dairy free
Shemin's Mild Indian Curry Paste
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Shemin's Mild Indian Curry Paste

A gently spiced curry paste made using our family recipe and carefully balanced spices. Warm, aromatic and full of flavour without heat, allowing the natural spices to shine. Perfect for comforting homemade curries the whole family can enjoy.
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Add to cart £4.75

Ingredients

1.5kg Boneless lamb shoulder
100ml White wine vinegar
2 tsp Salt
5 tbsp Sunflower oil
3 Medium onions finely sliced
200g Shemin’s Indian Curry Paste
2tbsp Shemin’s Garam Masala
500ml Lamb stock
1 tsp Sugar
500g Medium potatoes (preferably maris pipers)

How to make Lamb Vindaloo

  1. Trim the lamb, discarding any really hard lumps of fat and sinew, and then cut the meat into about 4cm chunks.
  2. Put the vinegar and salt into a large non-metallic bowl, and then add the lamb in the marinade, mix and leave to chill for at least 2 hours.
  3. To make the sauce, heat 3 tbsp of sunflower oil in a large frying pan, add the sliced onions and cook over a medium to low heat for 15 minutes until they are soft and lightly browned, stirring occasionally.
  4. Add Shemin’s Indian Curry Paste and the garam masala into the fried onions and cook gently for 5 minutes adding a little water if the sauce gets too dry. Scrape the mixture out of the pan into a large ovenproof casserole dish.
  5. Drain the lamb really well in a colander, keeping the marinade. Return the pan to the heat and add 2 tbsp of the remaining oil. Fry the lamb in 4-5 batches over a medium to high heat until lightly browned.
  6. Add a little extra oil if necessary and put each batch of browned lamb into the casserole dish with the curry sauce. Pre-heat the oven to 180°C (gas mark 4) and mix the reserve marinade, sugar and stock into the casserole dish with the lamb, bring to a simmer, pop the lid on and cook in the oven for 45 minutes.
  7. Peel the potatoes and cut into bite sized chucks. When the 45 minutes is up, take the casserole dish out of the oven and stir the potato chunks into the curry. Put the casserole back in the oven for another hour until the lamb and potatoes are very tender.
  8. Season with a little extra salt if necessary and serve with boiled rice or naan bread.

Pair it with

Shemin's Mild Indian Curry Paste
Vegetarian Gluten Free Dairy Free
(38)
Chilli Free Chilli Free

Shemin's Mild Indian Curry Paste

A gently spiced curry paste made using our family recipe and carefully balanced spices. Warm, aromatic and full...
Add to cart £4.75
Shemin's Medium Indian Curry Paste
Vegetarian Gluten Free Dairy Free
(66)
Chilli Free Chilli Free

Shemin's Medium Indian Curry Paste

A beautifully balanced curry paste with warming spice and real depth of flavour. Aromatic and rounded, it develops...
Add to cart £4.75
Shemin's Hot Curry Paste
Vegetarian Gluten Free Dairy Free
(31)
Chilli Free Chilli Free

Shemin's Hot Indian Curry Paste

A bold curry paste with deeper heat and rich spice character. Robust, aromatic and warming, with layers that...
Add to cart £4.75
Shemins Garam Masala
Vegetarian Gluten Free Dairy Free
(5)

Shemin's Garam Masala

A beautifully aromatic blend of warming spices designed to elevate dishes at the final stage of cooking. Rich,...
Add to cart £4.25

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