Curry House Lamb Vindaloo

Name: Curry House Lamb Vindaloo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 45 ml rapeseed oil or another neutral cooking oil; 4 green cardamom pods (lightly crushed); 1 star anise; 1 Indian bay leaf or regular bay leaf; 30 g Garlic and Ginger Paste; 2 to 4 green bird's eye chillies (finely chopped and adjusted to taste); 1 Scotch bonnet chilli (deseeded and finely chopped, optional); 4 teaspoons Mixed Powder; 1/2 teaspoon ground turmeric; 2 teaspoons Kashmiri chilli powder; 1/2 to 1 1/2 teaspoons hot chilli powder (optional and adjusted to taste); 40 g double concentrated tomato puree; 120 ml hot water (for diluting the tomato puree); 500 ml hot curry house base sauce (divided into 200ml, 200ml and 100ml portions); 600 g Curry House Pre-Cooked Lamb or Beef (drained); 400 g Curry House Pre-Cooked Potatoes (cut into large bite sized pieces); 30 ml white wine vinegar (plus more only if needed); 2 teaspoons dried fenugreek leaves; 3/4 teaspoon fine salt (plus more if needed); 20 g fresh coriander (finely chopped and divided into 15g and 5g portions)

Instructions

Prep:15minCook:20min

Tender pre-cooked lamb and potatoes simmered in a fiery British curry house sauce made with fresh chillies, warming spices, tomato and vinegar. The finished curry is hot, tangy and thick enough to coat the meat without becoming dry.

Updated at: Sun, 01 Nov 2026 05:21:56 GMT