Lamb Vindaloo

Spice mix

• 1½ tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 10 black peppercorns
• ½ teaspoon mustard seeds
• 2" cinnamon stick
• 4 cloves
• 1 tablespoon red pepper flakes
• 2 green cardamom pods, toasted

Vindaloo paste:

• 10 cloves garlic, grated fine
• 1½" ginger root, grated fine (or 25g each of grated ginger and garlic)
• 3 tablespoons red wine vinegar (or another vinegar)
• 3 tablespoons water

Vindaloo:

• 2 medium onions, chopped fine
• 2 lbs lamb, cut to 1" pieces
• 1 teaspoon salt
• ½ teaspoon turmeric
• 1 tablespoon tomato paste
• 3 tablespoons vegetable oil
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar

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Grind spices together.  Mix garlic, ginger, vinegar, and water, and blend until smooth. Add spice mixture and mix thoroughly to form vindaloo paste.

Sprinkle turmeric and salt on lamb, and marinate in vindaloo paste at least ½ hour up to overnight.

Sauté onions over medium-high heat in vegetable oil until soft. Mix in vinegar and sugar. Add lamb and sauté 3–5 minutes until lightly seared on all sides. Add tomato paste, reduce heat to medium low, and simmer at low heat until tender (~2 hours).  Add water as needed (about ½ c. is common, depending on pot geometry).  Serve over rice or naan.

Variations:

Use chicken, goat, or other meat in place of lamb.