Lamb Vindaloo

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

Ingredients

• Servings: 6
• 3 lbs lamb shoulder butt, trimmed of fat and cut into 1-1/2-inch cubes
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons turmeric
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch ground cloves
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 6 garlic cloves, sliced
• 1/4 cup vinegar
• 1 tablespoon fresh ginger, minced
• 1 tablespoon grainy mustard
• 1/4 teaspoon red pepper flakes
• 2 cups chicken stock
• 2 bay leaves

Recipe

• 1 mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
• 2 place the lamb in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
• 3 in a large heavy saucepan, heat half of the oil over medium-high heat.
• 4 brown the lamb in batches and add more oil if necessary.
• 5 transfer to a plate.
• 6 add the remaining oil to the pan and reduce the heat to medium.
• 7 add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
• 8 cook, stirring, until the onions are softened, about 6 minutes.
• 9 pour in the chicken stock and remaining vinegar.
• 10 bring to a boil, stirring to scrape up any brown bits.
• 11 return the lamb and any accumulated juices to the pan and add the bay leaves.
• 12 reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
• 13 uncover and simmer until the lamb is tender and the sauce is thickened, about 15 minutes.
• 14 discard the bay leaves.