Right! But what's the actual sauce, or style?

How's the mutton pre-cooked CT? Looks nice.

Depends on how old we are I guess- reckon it was very much a 70s / early 80s thing- see here, e.g., keema and egg!!!

What is (was?) it exactly? Bit before my time I think but seems to have been a staple at some time whereas now- it's non-existant. So when and why did it die out?

The Victor Meldrew of curry chefs!!! Cheers mate cool story

Looks tasty all the same. Colourful rice too. Cheers!

Looking forward to trying this- cheers! I think it's gagging to be used with alamb shank or two, what say ye? Also, in the recipe, it says "pick out cardomoms etc if (you can find them)"- do you think one of those spice bags would solve that, or would the sauce be too thick?

White pepper complements and enhances the sharpness of the lemon and vinegar.

In another context, black pepper is good... like meatballs.

On edit: Just to clarify, I'm sure the vindaloo wil be fandabadoozy either way!!!

Yep, looks good; although I would recommend the use of white pepper instead.

...but shurely that would curdle...?