Stir-fry the lamb in the oil.
Add the Vindaloo paste and the water and simmer gently over a low heat with the lid on.

Tips
Replace the lamb with chicken thighs or stewing beef. Try adding some finely chopped spring onion, tomatoes and diced potato before simmering.
In place of water, you can add tinned tomatoes or a combination of both.
Garnish the dish with fresh roughly chopped mint leaves.