Lamb Vindaloo

Serves: 4


  • 1,2kg lamb knuckles
  • 60ml sunflower oil
  • 1 onion, finely chopped
  • 7,5ml salt
  • 20ml red chilli powder
  • 5ml garam masala
  • 200g tinned chopped tomatoes
  • 3 large potatoes, quartered and fried
  • Fresh coriander to garnish
  • For the Vindaloo paste:
    • 75ml vinegar
    • 2 dried red chillies
    • 4 cardamom pods
    • 4 cloves
    • 3 green chillies
    • 1 cinnamon stick
    • 5ml black pepper
    • 5ml cumin seeds
    • 15ml coriander seeds
    • 2ml turmeric
    • 15ml crushed garlic
    • 45ml crushed ginger


  1. For the Vindaloo paste:
    1. Place the ingredients in a liquidizer and process until smooth.
    2. Remove the paste from the liquidizer and place in a non reactive bowl until needed.
  2. For Vindaloo Curry:
    1. Heat the sunflower oil in a thick bottomed pot on medium.
    2. Add the onion and salt, then sauté until light golden brown.
    3. Add the Vindaloo paste and sauté until fragrant then add the red chilli powder.
    4. Stir for 3 – 5 seconds.
    5. Add the lamb knuckles and sauté in the paste until the meat is sealed.
    6. Add the garam masala.
    7. Cover the lamb with boiling water and simmer until tender.
    8. Add the tomatoes and simmer until the sauce thickens and the tomatoes soften.
    9. Add the potatoes and simmer on low for 5 minutes.
    10. Garnish with fresh coriander.