Ingredients:
1 pound lamb neck
2 cups veg stock or water
2 tbsp of oil
450 gm (1 jar) vindaloo sauce by The Indian Pantry
Salt to taste
1 tsp chilli powder (optional)
Chilli garlic tadka
2 tbsp of oil
3 cloves chopped garlic
3 pc red chilli whole dried
½ tbsp cumin seeds
3 tbsp chopped cilantro and mint
Instructions:
Preheat the oven to 300 degrees.
Add oil to a heavy bottom pot or Dutch oven and sear the lamb neck until it is golden brown on all sides.
Add veg stock to the pot and vindaloo sauce and boil it.
Put the lid on the pot and let it braise in the oven for about 2-3 hours or until the meat is tender.
Season with salt.
Chilli garlic tadka for garnish
In a pan, add oil on a medium flame.
Add cumin seeds, garlic, and chillies for 10 seconds when the oil is hot.
Remove from the heat and add cilantro and mint to the pan.
Add the tadka to the curry for garnish.