The Hairy Bikers served up a tasty lamb shoulder vindaloo curry with potatoes on Saturday Kitchen.

The ingredients are: 1.3 kg boneless lamb shoulder, cut into roughly 4cm chunks, 100ml red wine vinegar, 2 tbsp sunflower oil, 2 tsp sea salt flakes, 500g potatoes, peeled and cut into roughly 2.5cm pieces.

For the sauce: 125ml sunflower oil, 4 onions, 3 finely sliced and 1 chopped, 6 garlic cloves, roughly chopped, 3 long red chillies (do not deseed), roughly chopped, 25g fresh root ginger, peeled, roughly chopped, 1 tbsp English mustard powder, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp ground paprika, 2 tsp ground turmeric, 2 tsp cayenne pepper, 1 tsp ground cinnamon, 2 tsp sea salt flakes and 2 bay leaves.