- 1 x sachet of Zest Vindaloo Blend
- 500g diced lamb
- 1 large onion
- Olive oil
1. Marinate diced lamb in vindaloo blend for 1 hour (if you have the time. I only waited 20 minutes – impatient ==’!).
2. Stir-fry some diced onions in some olive oil.
3. Add the marinated lamb + sauce to the diced onions.
4. Add water and let simmer, stirring occasionally, until cooked through.
5. Serve hot with plain (preferably Basmati) rice or naan.