• 2 tbsp of Oil
• 3 cloves Garlic chopped
• 3 pc Red chilli whole dried
• ½ tbsp Cumin seeds
• 3 tbsp Chopped cilantro and mint

Instructions:

• Preheat the oven at 300 degrees
• In a heavy bottom pot or dutch oven add oil and sear the lamb neck until its golden brown on all side.
• Add veg stock to the pot along with vindaloo sauce and bring it to boil.
• 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

For Garnish – Garlic chilli tadka

• In a pan add oil on a medium flame
• When oil is hot add cumin seeds, garlic and chilli toast for 10 seconds
• Remove from the heat and add cilantro and mint to the pan
• Add the tadka on the top of the curry for garnish