Authentic Indian flavours at home…

Ingredients

Lamb or Hogget neck, front shanks or any pieces with bone at room temperature
1 tablespoon oil
1 diced medium to large onion
1 ½ teaspoon garlic paste
1 ½ teaspoon ginger paste
1 x 400 g tin diced tomato
3 tablespoons yoghurt
2 medium size potatoes peeled and cut into bigger pieces (you may add more if you like)
If you like it hot add 1 – 2 tablespoon of Vindaloo Curry mix
Salt to taste

Curry powder mixture:

1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon sweet paprika powder, ½ turmeric powder, 1 ½ teaspoon premixed curry or masala powder and to taste chili powder

Instructions

1. Mix all ingredients for curry powder mixture together and set aside.
2. Depending on what lamb or hogget cuts you have available cut into mouth sized pieces. If you cut the meat off the bones, keep the bones.
3. Heat oil and add onions followed by garlic and ginger paste – medium heat.
4. When onions are browned add curry powder mixture, watch how the spices are activated in the heat of the oil – reduce heat to low heat.
5. Soon after add bones and let cook for about 5 minutes with the pot covered, stirring every few minutes.
6. Add meat pieces and vindaloo curry mix and cook for further 15 minutes with the lid on, stirring every few minutes.
7. Add diced tomato and yoghurt and continue cooking with the lid on.
8. After about 10 minutes add cut potatoes and salt and continue cooking with the lid on.
9. Let cook on low heat with lid on for about 30 – 45 minutes or until meat is tender stirring occasionally.
10. Serve hot with basmati rice and some cold plain yoghurt if too chili. Garnish with fresh coriander.