I used this recipe this week and the results were great. I shall be using this recipe as my 'standard' vindaloo.

I didn't follow the recipe exactly, making these changes:

1. I used Asda Lamb cubes (300g for ?3),extra fat trimmed off.

2. I used white wine vinegar, not red.

3. I used Lamb stock not beef stock.

4. In addition to the green cardamoms I also added 1 black cardamom. All the dry spices were blended together, including the Cardamom husks. I use a coffee grinder for this - it makes life so easy!

5. I used ordinary lamb not stewing lamb and cooked it until tender on the hob.

6. I used Bangladeshi dried red chillies.

The end result was a dish that gleamed shinily, looked the business, had a lovely taste, hot. but not steaming hot and had 'body' which I think was due to the black cardamom. I like a wet curry so I increased the quantities of the sauce ingredients.

The heat comes from black peppercorns and the dried chillies. This i find, means it lacks the flavour of chillies which I understand why - this dish was used to preserve meat on long ocean voyages by the Portugese.

I'd like to ask listers if they have a recipe that delivers a heat similar to Madras or Vindaloo, but which also delivers the flavour of fresh chillies.

Looking forward to hearing from the list,

Martin