Lamb Vindaloo

• 1- 1/2 Tablespoon Grainy Mustard
• 1- 1/2 teaspoon Ground Cumin
• 1 teaspoon Ground Turmeric
• 1 teaspoon Cayenne Peper (adjust Depending On Your Heat Tolerance)
• 1 teaspoon Salt
• 1 teaspoon Red Wine Vinegar
• 2 Tablespoons Olive Oil
• 1 Small Onion, Peeled & Cut Into Fine Half-rings
• 6 cloves Large Cloves Garlic, Peeled And Minced
• 2 pounds Boned Shoulder Of Lamb - Cut Into 1" Cubes
• 23 cups Canned Coconut Milk - Well Stirred
• 23 cups Water
• 1 Small Green Chili (optional)

1. Combine mustard, cumin, turmeric, cayenne, salt and vinegar in a cup and mix well.
2. Set aside.
3. Put oil in large frying pan over medium-high heat.
4. When the oil is hot, add the onion and cook until its medium brown.
5. Add the garlic and cook another 30 seconds.
6. Add the spice paste and cook another minute.
7. Add meat and stir-fry for about 3 minutes more.
8. Add the coconut milk and water, cover and bring to a boil.
9. Lower heat to a simmer and cook for 60-70 minutes.
10. Optional: Depending on the thickness and amount of sauce you prefer, the liquid can be reduced at this point.
11. I like to reduce the liquid until its about 1/2 the amount the original recipe calls for.
12. To do this, at the end of the 60-70 minutes of simmering, uncover the pan, bring the liquid to a boil and simmer until the sauce is 1/2 the amount you started with (about 10-15 minutes).
13. Remove from heat and serve.
14. Adapted from Madhur Jaffreys Quick & Easy Indian Cooking.

grainy mustard, ground cumin, ground turmeric, cayenne peper, salt, red wine vinegar, olive oil, onion, garlic, milk, water, green chili

Taken from tastykitchen.com/recipes/main-courses/lamb-vindaloo/ (may not work)