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
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