• 2 tbsp vegetable oil 

  • 2 dried kashmiri chilies 

  • 1 tsp Indian restaurant spice mix – recipe link below 

  • 1 tsp kashmiri chili powder

  • 1 tsp kasoor methi – dried fenugreek leaves 

  • 1/2 tsp kosher salt 

  • all the vindaloo paste 

  • 1 tbsp tomato paste diluted in 2 tbsp water

  • 15 oz curry base – recipe link in the notes 

  • 1 tsp tamarind paste 

  • 1 tsp jaggery sugar – can substitute brown sugar 

  • 1/2 tsp worcestershire sauce – seriously, it really adds a little something

  • 12 oz lamb stew Cut into 1-inch cubes and pre-cooked (see note). I prefer shoulder for this if you can get it 

 • 8 dried kashmiri chilies 

 • 1 large shallot chopped

 • 2 tbsp garlic ginger paste

 • 1 tsp paprika

 • 1 tsp cumin powder 

 • 1/2 tsp ground black pepper 

 • 2 tsp malt vinegar 

 • 1 1/2 tbsp vegetable oil 

 • 2 tbsp water or a bit more – enough to get it to puree

  • Do your prep. The vindaloo paste is ready to go, right? You've pre-cooked your lamb? Combine the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt in a small bowl. Preheat your curry base. Dilute the tomato paste. Now you're good to go. 

  • Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. It's ready when the oil just starts to shimmer. You may notice I'm using less oil that usual. That's because there's some in the paste as well. 

  • Add the Kashmiri chilies and cook for about 10 seconds. Flip them and cook another 10 seconds. You should see little bubbles form around the chili. You want it toasted. Not burned. Be careful. 

  • Turn down the heat and add the combined spice mix, kashmiri chili powder, kasoor methi and salt. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. If your spices burn start again. It can't be saved.

  • Add the vindaloo paste. Fry, stirring constantly, until it starts to darken. This should take about 2 to 3 minutes. 

  • Turn the heat up to medium high. This is important. The Maillard reaction makes this work. Google Maillard if you don't know what I'm talking about. It gives curry it's Indian restaurant flavour. Add the diluted tomato paste and stir until bubbles form. This takes around 30 seconds to one minute depending on the heat. 

  • Add 3 oz of curry base. Stir until bubbles form, around 60 seconds. It's like a lively boil except the curry base is frying in the oil. 

  • Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. Let it cook about 2 minutes.

  Add the rest of the curry base and let cook until the bubbles form. Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb.

  • Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water. 

  • Garnish with cilantro and serve with rice or Indian flat bread and a good dal on the side.