Lamb Vindaloo
- Curry
- 4 tablespoons prepared whole grain mustard (We use Maille from France)
- 1 1/2 tablespoons cumin
- 2 teaspoons turmeric
- 2 -4 tablespoons crushed red pepper flakes (depending on your constitution)
- 1 tablespoon salt
- 1 tablespoon red wine vinegar
- The Rest
- 4 tablespoons vegetable oil
- 2 onions, halved and sliced thinly
- 12 garlic cloves, minced and crushed
- 1 (5 lb) boneless leg of lamb, Fat removed and cut into 1 inch chunks
- 1 (13 1/2 ounce) can coconut milk
- Combine curry ingredients in a glass bowl or cup. Mix well.
- Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
- Add garlic to the onions and fry for 30 seconds.
- Add the curry mix, stir and fry for a minute.
- Add the meat, stir and brown about 5 minutes.
- Pour in the coconut milk. Add additional water to just cover the meat.
- Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
- Serve over hot rice (I use Basmati).
curry, grain mustard, cumin, turmeric, salt, red wine vinegar, vegetable oil, onions, garlic, lamb, coconut milk
Taken from www.food.com/recipe/lamb-vindaloo-125547 (may not work)