Vindaloo remains one of the most popular items on the Indian restaurant menu and has its true origins in Goa. This is a Portuguese influenced Goan hot dish from western India where the lamb is cooked in a hot and tangy mouth watering sauce. This recipe is the restaurant version. Traditionally this was a Pork dish cooked with plenty of wine vinegar and garlic, but you can use lamb, chicken or any other main ingredient of your choice. Vindaloo is an authentic spicy, hot, sharp and tangy curry.

Ingredients:

4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Garlic clove, crushed and finely chopped
1 teaspoon Tomato puree
1 1/2 teaspoons Special Spice Mixture
2 teaspoons Chilli powder
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
2 Cloves
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 teaspoon Vinegar (any kind)
1 portion Lamb (pre cooked)
3 pieces Cooked potato
1/2 tablespoon Chopped coriander leaves

Directions:

Heat the oil, add the pepper pieces and as it starts to sizzle add the garlic, tomato puree, special spice mixture, chilli powder, fenugreek leaves, cloves and salt. Stir fry for a few seconds. Add the basic curry gravy and vinegar. Cook on a medium heat for about three minutes.

Add the lamb and allow to heat thoroughly, then add the potato pieces and cook for a further thirty seconds. Add the chopped coriander leaves and serve.