Lamb Vindaloo

1. 1

   Combine mustard, cumin, turmeric, cayenne, salt and vinegar in a cup and mix well.

2. 2

   Set aside.

3. 3

   Put oil in large frying pan over medium-high heat.

4. 4

   When the oil is hot, add the onion and cook until its medium brown.

5. 5

   Add the garlic and cook another 30 seconds.

6. 6

   Add the spice paste and cook another minute.

7. 7

   Add meat and stir-fry for about 3 minutes more.

8. 8

   Add the coconut milk and water, cover and bring to a boil.

9. 9

   Lower heat to a simmer and cook for 60-70 minutes.

10. 10

    Optional: Depending on the thickness and amount of sauce you prefer, the liquid can be reduced at this point.

11. 11

    I like to reduce the liquid until its about 1/2 the amount the original recipe calls for.

12. 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. 13

    Remove from heat and serve.

14. 14

    Adapted from Madhur Jaffreys Quick & Easy Indian Cooking.

No additional tips available.