Lamb Vindaloo

1. Prepare the lamb

Trim away any tough sinew and excessive surface fat from the lamb, leaving a little fat for flavour. Cut the meat into approximately 4cm pieces.

2. Marinate the lamb

Place half of the Shemin’s Indian Curry Paste in a large non-metallic bowl with the vinegar and salt.

Mix well, add the lamb and turn until every piece is evenly coated. Cover and refrigerate for 2–4 hours.

3. Preheat the oven

When you are ready to cook, preheat the oven to 180°C / 160°C fan / Gas 4.

4. Brown the lamb

Lift the lamb from the marinade, allowing the excess to drip back into the bowl. Keep the remaining marinade, as it will be cooked thoroughly in the sauce.

Heat 1 tablespoon of the oil in a large, heavy ovenproof casserole dish over a medium-high heat.

Brown the lamb in two or three batches, turning until lightly coloured on all sides. Avoid overcrowding the dish and add a little extra oil if needed.

Transfer each browned batch to a plate.

5. Cook the onions

Reduce the heat to medium-low and add the remaining tablespoon of oil.

Add the onions and cook for 12–15 minutes, stirring regularly, until soft and golden. If they begin to catch, add a small splash of water.

6. Add the curry paste

Add the remaining Shemin’s Indian Curry Paste and cook gently for 2 minutes, stirring continuously.

Add a small splash of stock if the mixture becomes too dry.

7. Start the curry

Return the lamb and any resting juices to the casserole dish.

Pour in the reserved marinade, brown sugar and stock. Stir well and bring everything to a proper simmer.

8. Slow cook the lamb

Cover the casserole dish and cook in the oven for 45 minutes.

9. Add the potatoes

Carefully remove the casserole from the oven and stir in the potatoes.

Replace the lid and return it to the oven for another 45–60 minutes, until the lamb is very tender and the potatoes are completely cooked through.

The lamb should yield easily when pressed with a fork.

10. Adjust the sauce

Check the consistency of the sauce.

If it is too thin, simmer the uncovered casserole over a medium heat for 5–10 minutes, stirring carefully so the potatoes do not break up.

If it is too thick, add a small splash of water or stock.

11. Finish with garam masala

Remove the casserole from the heat and stir through the Shemin’s Garam Masala Spice Blend.

Leave the curry to rest for 5 minutes before tasting.

12. Taste and serve

The finished curry should taste rich, warmly spiced and pleasantly tangy.

If it needs more brightness, add 1 teaspoon of vinegar. If the vinegar tastes too sharp, add a small pinch of brown sugar. Add extra salt only if needed, as the curry paste and stock already contain seasoning.

Finish with fresh coriander, if using, and serve with basmati rice, Shemin’s Indian breads and cooling yoghurt or raita.