Lamb Vindaloo

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb shoulder
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 2 teaspoons mustard seeds
• 10 dried red chili peppers
• 1 teaspoon turmeric
• 1/3 cup red wine vinegar
• 1 tablespoon minced garlic
• 5 tablespoons mustard oil or 5 tablespoons olive oil
• 3 inches cinnamon sticks
• 6 whole cloves
• 1 cup finely chopped onion
• 1 tablespoon fresh ginger, grated
• 1 tablespoon paprika
• 1 teaspoon palm sugar or 1 teaspoon maple syrup
• 1 cup water
• coarse salt

Recipe

• 1 trim all visible fat off the lamb and cut into 1-inch cubes and place in a bowl.
• 2 combine coriander, cumin, mustard and chilies, grind into a fine powder and transfer into a measuring cup. add turmeric, vinegar and garlic and mix. pour the marinade over the lamb and rub well. cover and refrigerate overnight.
• 3 heat the oil in a large heavy-bottomed pan over medium-high heat until hot. add the cinnamon, cloves, onions and ginger. cook until the onions are very soft - do not let them brown - about 5 minutes.
• 4 remove lamb from the refrigerator and drain, reserving the liquid. add lamb to the onion mixture and cook until the meat is lightly seared. add paprika, palm sugar, water, salt and the reserved liquid and bring the contents to a boil.
• 5 simmer lamb for 1 1/2 hours or until very tender. serve vindaloo with plain or coconut rice.