Vindaloo (goan-style Hot And Sour Lamb)

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 teaspoons whole cumin seeds
• 2 dried chili pods
• 1 teaspoon black peppercorns
• 1 teaspoon cardamom seed
• 1 cinnamon stick (3-inch long)
• 1 1/2 teaspoons black mustard seeds
• 1 teaspoon fenugreek seeds
• 5 tablespoons wine vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon brown sugar
• 5 tablespoons vegetable oil
• 2 medium onions, cut into rings
• 1/3 cup water
• 2 lbs lamb, cut into 1-inch cubes
• 1 ginger cube, 1 inch cubed, chopped
• 8 garlic cloves, peeled
• 1 tablespoon coriander seed, ground
• 1/2 teaspoon turmeric

Recipe

• 1 grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
• 2 put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
• 3 heat the oil in a wide, heavy pot over a medium flame.
• 4 add the onions.
• 5 fry, stirring frequently, until the onions turn brown and crisp.
• 6 remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
• 7 add this puree to the ground spices in the bowl.
• 8 -= you have now created your vindaloo paste - you can make this ahead of time and freeze -.
• 9 put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
• 10 heat the oil remaining in the pot once again over a medium-high flame.
• 11 when hot, add in the lamb, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the lamb has been browned.
• 12 now add the ginger-garlic paste to the same pot.
• 13 turn down the heat to medium; stir the paste for a few seconds.
• 14 add the coriander and turmeric; stir for another few seconds.
• 15 add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
• 16 cover and simmer gently for an hour or until lamb is tender; stirring occasionally during the cooking period.
• 17 serve with basmati rice and enjoy!