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Gluten free

Shemin's Mild Indian Curry Paste

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry without the heat. Made using our family recipe, it’s perfect for mild, comforting dishes that are full of flavour and easy to enjoy any day of the week. A simple way to cook delicious, family-friendly curries at home.

(38)

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£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

Trim the lamb, discarding any really hard lumps of fat and sinew, and then cut the meat into about 4cm chunks.
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.
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.
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.
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.
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.
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.
Season with a little extra salt if necessary and serve with boiled rice or naan bread.

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Loved by curry enthusiast globally

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Always great

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I'm a long time customer and keep coming back for the great taste and convenience.

Verified curry lover

you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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Excellent

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Fabulous!!

Verified curry lover

This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

Verified curry lover

Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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Easy to navigate website & fantastic products. Thank you

Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Lamb Vindaloo

Serves

The star of the show

Shemin's Mild Indian Curry Paste

(38)

Mild

Ingredients

How to make Lamb Vindaloo

Pair it with

(38)

(66)

(31)

(5)

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Get a free recipe ebook

Lamb Vindaloo

Serves

The star of the show

Shemin's Mild Indian Curry Paste

(38)

Mild

Ingredients

How to make Lamb Vindaloo

Pair it with

(38)

Mild

Shemin's Mild Indian Curry Paste

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Shemin's Hot Indian Curry Paste

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Shemin's Garam Masala

Join Shemin’s RECIPE Club

Get a free recipe ebook

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Traditionally served for special occasions, this celebratory dish mixes a rich lamb curry with delicately spiced basmati rice. FacebookTwitterEmail

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Perfect for kids to start their curry adventures, this dish is great for the whole family. FacebookTwitterEmail

Slow Cooker Tender Lamb Balti

There is nothing better than having someone cook a lovely dinner for you. Sit back and let the slow cooker do all the work in making this lovely lamb balti ...

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A dhansak style curry with split-lentils and lamb which is fabulously fragrant, rich and satisfying. Went down a treat with rice, naan and a glass of red wine. You will ...

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This is our version of a curry house classic. Fragrant spices, tender lamb and fresh spinach create a mouth-watering curry. It’s simple to make and will beat any take-away. Enjoy!

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