Venison kofta
Swap your regular curry for this rich vension dish using a spice mix that includes turmeric and clove to pack a punch. Mop up the sauce with naan bread
Lamb vindaloo
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Serves 4 - 6
Skip to ingredients
- 500g lambneck fillet, cubed
- 120ml rapeseed oil
- 250g onionssliced
- 4 garlic clovesroughly chopped
- 25g gingerroughly chopped
- 1 medium potatodiced
- 240ml stock(depending on the meat you’re using), warmed through
- 10g corianderchopped, plus extra leaves to serve
- wilted greensand lightly fried red onion, to serve
For the curry paste
- 2 tsp cardamom podsshelled, seeds only
- 2 tsp cloves
- 2 tsp coriander seeds
- 1 tsp cumin seedstoasted
- 1 tsp turmeric
- 1 tbsp malt vinegar
- 40g dried red chillies(adjust quantity to your taste)
Nutrition: Per serving
- kcal437
- fat35g
- saturates8g
- carbs10g
- sugars3g
- fibre3g
- protein18g
- salt0.2g
Method
step 1
Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
step 2
Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
step 3
Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
step 4
The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.
