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

1. Combine curry ingredients in a glass bowl or cup. Mix well.
2. Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
3. Add garlic to the onions and fry for 30 seconds.
4. Add the curry mix, stir and fry for a minute.
5. Add the meat, stir and brown about 5 minutes.
6. Pour in the coconut milk. Add additional water to just cover the meat.
7. Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
8. 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)