(based on a combination of the ingredients list on Itsu Jaipur soup and a Madhur Jaffrey Vindaloo recipe)

You will need…

• Jaipur paste (see recipe)
• 4 cloves of garlic
• 2cm cube of fresh ginger
• 4 tbsps sunflower oil
• 400g cubed lamb
• 3 cloves garlic
• 1″ cube ginger
• 1 tbsp ground coriander
• ½ tsp ground tumeric
• 150ml chicken stock
• 2 tbsps tomato puree
• Bouquet garni (sage, rosemary, marjoram, thai basil, bay)
• 1-2 tbsps water

Method

1. Coarsely chop the garlic and ginger
2. Blend to a paste with 1-2 tbsps water
3. Dry the meat off with a paper towel and remove any excess fat
4. Heat the oil in a heavy bottomed pan
5. Brown the meat in batches and remove to a bowl using a slotted spoon
6. Fry the garlic & ginger paste for a few seconds
7. Add the ground spices and fry for a few seconds more
8. Add the meat and stir until all the meat is browned and coated in sauce
9. Add the jaipur paste, stock, tomato puree and herbs
10. Bring to the boil and simmer for an hour or stick it in the oven at 180C for an hour or so (stirring occasionally)

See also

• Jaipur paste