Luke Nair's lamb vindaloo recipe

Posted on 6 June 2013

Luke Nair, head chef at The Oyster Box Hotel, cooks up a storm for the daily curry buffet and this is one of the hotel’s most popular dishes (which is why it made our list of 12 of the best curries in Durban.) This spicy curry is originally from Goa in India and can be eaten with yoghurt to tone down the heat.

Serves six

You’ll need:

  • 120 ml cooking oil
  • 150 g onions
  • 80 g ginger and garlic, minced
  • 30 g turmeric powder
  • 120 g hot curry powder
  • 50 g ready-made garam masala (available at supermarkets)
  • 1 kg lamb, cubed
  • 20 g each red, green and habanero chillies, blend in a food processor with 20 g coriander leaves and 10 g curry leaves
  • 300 g tomatoes, blended in a food processor
  • 60 ml brown vinegar
  • 40 ml Worcestershire sauce
  • Salt and black pepper

Heat the oil in a saucepan. Add the onions, ginger, garlic and all the spices and cook over a very low heat for three minutes. Add lamb and turn the heat up to medium. Add the chilli mixture, simmer for eight minutes, then stir in the blended tomatoes and cook over low heat for 30 minutes. Add brown vinegar and Worcestershire sauce, simmer for four minutes and add salt and pepper to taste. Serve with naan bread, or as a bunny chow (catch up on the legend and best places to find a curry bunny chow in Durban.)

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