Lamb Vindaloo | Milkbottle

Lamb Vindaloo



500 g lamb shoulder
3 tbsp white wine vinegar
1 cm fresh ginger, nely chopped
4 cloves of garlic
3 fresh red chiles, chopped
1,5 tbsp garam masala
1 onion, chopped, see recipe
5 tbsp sun ower oil
200 ml water
handful of cashew nuts
3/4 tsp mustard seeds
1 tbsp cilantro leaves, to garnish

500 ml Greek yoghurt
1 small middle eastern cucumber or 1/2 cucumber, seeds removed and nely chopped
1 tomato, chopped
1 red shalot, nely chopped
large handful of cilantro leaves, chopped
1 tbsp cumin seed, toasted and coursley ground in a pestle & mortar, Combine all ingredients in a bowl.
Keeps for 3 months in a glass jar.
Place garlic, ginger, chiles and vinegar in a foodprocessor and blitz to a paste.
Stir in the garam masala with a pinch of salt.
Rub the mixture all over the lamb and let it marinate for 1,5-2 hours.
Preheat the oven to 180oC.
Heat 4 tbsp of the oil in a large ovenproof pan and fry the onions until golden, 3-4 minutes.
Add the marinated meat and fry until brown on all sides.
Add the water and some salt, cover with a lid and cook in the oven for 2 hours, check occasionally if you have to add some water.
Heat 1 tbsp oil in a large frying pan, add the mustard seeds, fry until they pop, add the cashew nuts and fry for 2-3 minutes until golden brown.
Pour nuts with mustard seeds over the vindaloo, garnish with cilan- tro leaves and serve with yellow rice and raita.

Image: Ton Zonneveld via Taverne Agency. Styling: Lisanne Helling. Recipe & Foodstyling: Leonoor Ottink

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