The 12 Best Curries to Cook at Home

Method:

A curry to cook at home

Garlic, vinegar and a confident chilli warmth give this home vindaloo its direction. It is a lamb adaptation, with a tomato-based sauce and heat you can control. Allow about 2 1/2–3 hours. The vinegar should brighten the rich meat, so taste the finished sauce before deciding it needs more fire.

Ingredients for four

- Lamb shoulder (800 g)
- Onions (2)
- Garlic (6 cloves)
- Ginger (20 g)
- Oil (2 tbsp)
- Tinned tomatoes (400 g)
- Cumin (2 tsp)
- Ground coriander (2 tsp)
- Turmeric (1/2 tsp)
- Sweet paprika (2 tsp)
- Cayenne (1 tsp)
- Water (300 ml)
- Salt (1/2 tsp)
- Wine vinegar (3 tbsp)
- Brown sugar (1 tsp)
- Cinnamon (1/4 tsp)

Before you start

Use boneless meat, trim hard fat and cut into 3 cm pieces. Finely chop the onions, grate the ginger and crush the garlic. Set out the measured spices before turning on the hob: once they reach the hot pan, they need your attention.

At the stove

Heat the oil in a heavy casserole. Brown the meat in two batches for 6–8 minutes altogether and lift it out. Soften the onions in the same pan for 12–15 minutes until golden; add a splash of the measured water if they catch. Stir in garlic and ginger for 1 minute, then the dry spices for 30 seconds. Add the tomatoes and cook for 5 minutes, breaking them up with a spoon.

Add 2 tbsp of the vinegar with the water in the next step; reserve the last tablespoon for finishing.

Return the lamb and its juices, add the water and 1/2 tsp salt, then bring to a gentle simmer. Cover and cook for 90–120 minutes, stirring every 20 minutes, until a fork slips easily into the meat. Older or larger pieces may need longer. Add hot water in 50 ml splashes if the sauce catches; uncover for the last 10 minutes if it is too thin.

Finish and serve

Stir in the sugar. Add the remaining vinegar a teaspoon at a time, tasting between additions; you may not need it all.

Taste for salt and let the curry stand for 5 minutes. Serve with plain rice or warm flatbread, bought ready-made if that makes dinner easier. Put a little plain yogurt on the table for anyone who wants to soften the heat; it is an optional accompaniment.

Everyday substitutions

Use red or white wine vinegar, or cider vinegar in the same quantity. Avoid thick balsamic vinegar, which would make the sauce sweeter. For a milder version use 1/4–1/2 tsp cayenne instead of 1 tsp; paprika still gives the sauce its red colour.

Use sunflower, rapeseed or mild olive oil; ghee is optional, in the same quantity. Use pure cayenne or ground chilli, not a chilli-con-carne seasoning blend. Start with less if you prefer gentle heat. All spoon measures are level; spices are ground unless stated otherwise.