Indian Lamb Vindaloo with Spicy Curry

Ingredients

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups canned tomatoes, crushed
• 1 cup water
• 1 cup white vinegar

• 2 teaspoons cumin seeds, ground
• 2 teaspoons coriander seeds, ground
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard seeds, ground
• 1 stick cinnamon, 1-inch piece
• 4 pieces cloves

Method

1. 01
   In a large bowl, combine the lamb with the ground cumin, coriander, black pepper, turmeric, cayenne, mustard seeds, cinnamon, and cloves. Mix well to coat the lamb evenly with the spices. Cover and let marinate for at least 30 minutes in the refrigerator.
2. 02
   Heat vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
3. 03
   Add the minced garlic and grated ginger to the pot and sauté for another 2 minutes until fragrant.
4. 04
   Add the marinated lamb to the pot, increase the heat to high, and cook until the lamb is browned on all sides, about 5-7 minutes.
5. 05
   Stir in the crushed tomatoes, water, and white vinegar. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
6. 06
   Check the seasoning and adjust salt to taste. Continue to simmer uncovered for an additional 15-20 minutes, or until the lamb is tender and the sauce has thickened.
7. 07
   Serve hot with steamed rice or naan bread, garnished with fresh cilantro if desired.