Step 1

Stem and seed the kashmiri chilies (not the ones in the curry - just the ones in the paste).

Step 2

Soak your kashmiri chilies in hot, hot water for a few minutes. Drain and repeat. Repeat again. You may not need the third soak. You want them hydrated. Soft.

Step 3

Combine all the ingredients in a mini food processor or your blender.

Step 4

Puree. It will probably fight you. Scrape it down into the bowl try again. If that doesn't work add a bit more water and try again. You don't want a ton of water so add a bit at time. If it still doesn't go, add a bit more. Until it does go. Super annoying. I know.

Step 5

Do your prep. The vindaloo paste is ready to go, right? You've pre-cooked your lamb? Combine the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt in a small bowl. Preheat your curry base. Dilute the tomato paste. Now you're good to go.

Step 6

Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. It's ready when the oil just starts to shimmer. You may notice I'm using less oil that usual. That's because there's some in the paste as well.

Step 7

Add the Kashmiri chilies and cook for about 10 seconds. Flip them and cook another 10 seconds. You should see little bubbles form around the chili. You want it toasted. Not burned. Be careful.

Step 8

Turn down the heat and add the combined spice mix, kashmiri chili powder, kasoor methi and salt. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. If your spices burn start again. It can't be saved.

Step 9

Add the vindaloo paste. Fry, stirring constantly, until it starts to darken. This should take about 2 to 3 minutes.

Step 10

Turn the heat up to medium high. This is important. The Maillard reaction makes this work. Google Maillard if you don't know what I'm talking about. It gives curry it's Indian restaurant flavour. Add the diluted tomato paste and stir until bubbles form. This takes around 30 seconds to one minute depending on the heat.

Step 11

Add 3 oz of curry base. Stir until bubbles form, around 60 seconds. It's like a lively boil except the curry base is frying in the oil.

Step 12

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. Let it cook about 2 minutes.

Step 13

Add the rest of the curry base and let cook until the bubbles form. Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb.

Step 14

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water.

Step 15

Garnish with cilantro and serve with rice or Indian flat bread and a good dal on the side.