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