Lamb Vindaloo

13 ingredients
8 steps

Ingredients

  • 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

Directions

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

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