This is the perfect dish for those who don’t enjoy lamb but loves a good curry. The mix of local lamb and spices is mellow and delicious. Pan fried toutons and basmati rice are perfect to mop sauce, and the cucumber chick pea salad freshens the dish. A dollop of yogurt at the end adds a cooling effect to the spices, creating the perfect balance you want in a good curry. 

Serves 4

For the Vindaloo

1 tbsp butter

1lb lamb shoulder roast

1 Inch fresh ginger, minced

2 cloves garlic, minced

1 tsp yellow mustard seed

1 pinch cayenne pepper

1 tbsp paprika 

1 tbsp ground cumin

1 tsp turmeric

1 tbsp garam masala 

4 cloves

Salt

Cracked pepper

1 small tin tomato paste

1 tsp sugar

2 c Water

2 Bay leaf

2 tbsp cider vinegar

Sear lamb on med-high heat in a heavy bottom pot in butter until lightly golden brown. Add spices and continue to cook for a few minutes. Add tomato paste along with sugar and continue to cook out the paste. Add water and vinegar, reduce heat and simmer gently for about an hour to two hours. You want to check the lamb to make sure its tender. If not continue simmering until tender.   

For the Toutons

1 Package pre-made touton dough

2 tbsp butter

Fry toutons in butter until golden brown and cooked through in a heavy bottomed pan over med heat. Set aside and keep warm.

For the cardamon scented rice:

1 c Basmati Rice

2 c Water

1 preserved lemon

1 tbsp cardamon pods

Salt 

Bring to a boil. Cover with tight fitting lid. Reduce heat to low and simmer for fifteen minutes. Turn off heat and let sit for another ten minutes before fluffing rice with a fork and serving.

For the cucumber chick pea salad

2 Baby cucumbers, shaved with carrot peeler

1/2 red onion, thinly sliced

1 c chick peas

1 tbsp dill, chopped

1 tbsp mint, chopped 

Salt and pepper

2 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

Salt 

Pepper

Toss all ingredients together in a bowl and serve on top the curry 

To Finish 

Extra virgin olive oil

Dollop of greek yogurt

Flat leaf parsley