METHOD:
Heat 1 tbsp olive oil in a medium saucepan over medium heat.
Add lamb and sear all sides for 5 minutes, remove and set aside.
Reduce heat to low-medium and add the remaining oil.
Cook onion for 5 minutes or until starting to brown.
Add garlic, chilli flakes (adjust to heat tolerance), ginger powder, pepper, coriander stalks and cook for 10 minutes.
Add the seared lamb and vindaloo paste, stir to coat.
Add Ardmona diced tomatoes, vinegar, brown sugar, bay leaf and 1 cup water, and stir together.
Increase heat to medium and bring to a boil, then reduce to a simmer for 45 minutes with a lid on, stirring occasionally.
Once the meat is tender and cooked, season to taste.
Serve topped with coriander leaves and on a bed of basmati rice.
SOURCE: SPC
18°C