This recipe first appeared in Woman’s Day.
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Ingredients
Method
Place lamb in a large zip-lock bag with spices. Season, then toss to coat.
In a small food processor, combine half the onion, coriander root and stem, ginger and garlic. Pulse to form a coarse paste.
In a large saucepan, heat oil on medium. Sauté remaining onion for 3-4 minutes until tender. Add coriander paste and cook, stirring, for 1-2 minutes until fragrant.
Add lamb and brown for 8-10 minutes. Stir in vindaloo and tomato paste, cooking for 1 minute. Mix in curry leaves, half the coriander leaves and water. Bring to the boil. Reduce heat to low, then simmer gently, covered, for 2 hours.
Remove lid, skim fat from surface and increase heat to high. Simmer, uncovered, for 25-30 minutes until meat is falling off the bone. Serve with remaining coriander leaves, yoghurt and naan.
