Restaurant Style Lamb Vindaloo Curry

Ingredients

• 2 tbsp rapeseed (canola) oil
• 3 green cardamom pods – bruised
• 1 star anise
• 1 Indian bay leaf
• 1 tbsp garlic and ginger paste
• 2 green bird’s eye chillies – finely chopped
• 1 scotch bonnet chilli – finely chopped
• 1/2 tsp ground turmeric
• 1 tbsp Kashmiri chilli powder
• 1 tbsp mixed powder 
• 70ml (1/4 cup) tomato puree
• 300ml (1 1/4 cups) base sauce
• 1 tbsp white wine vinegar
• 1/2 tsp fenugreek leaves (kasoori methi)
• 1 pre-cooked potato – peeled
• 1 tbsp coriander (cilantro) – finely chopped
• Salt to taste

Instructions

1. Heat the oil over medium-high heat and then throw in the cardamom pods, star anise and bay leaf. Allow these ingredients to infuse into the oil for about 30 seconds and then add the garlic ginger paste.
2. Stir the garlic ginger paste into the spice infused oil and then add all the chopped chillies. Fry these for about 30 seconds and then add the ground spices and fry for a further 30 seconds.
3. Your pan might be looking a bit dry at this point. Add the tomato puree and a couple of ladles of the base sauce and bring to a simmer. Only stir if it looks like the sauce is sticking to the pan.
4. Stir in the pre-cooked lamb and stir to coat with the sauce. Simmer for about 3 minutes adding more base if it is looking dry.
5. Add the vinegar and then the fenugreek leaves by rubbing them between your fingers. Add the pre-cooked potato and heat them through in the sauce. Then garnish with coriander (cilantro).
6. Season with salt to taste.