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Ingredients:1kg Diced lamb neck or leg500g Kumar's vindaloo paste50g Vegetable oil200g Water
-Stir fry the lamb in the oil.-Add the vindaloo paste and the water, then let it simmer gently over a low heat with the lid on.
Tips:-Replace the lamb with chicken thighs or stewing beef. Try agging some finely chopped spring onion, tomatoes and diced potato before simmering.-In place of water, you can add tinned tomatoes, or a combination of both.-Garnish the dish with fresh roughly chopped mint leaves.
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The paste made a beautiful curry! Amazing flavours and restaurant standard!I will be ordering more.
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