Vindaloo

From OSR

This is an adaptation of the recipe found here. The recipe calls for pork, which is traditional, but I've only tested it with lamb.

Ingredients

Marinade Paste

2 teaspoons cumin

2 teaspoons coriander

5 whole cloves

2 tablespoons red wine vinegar

2 tablespoons red wine

2 teaspoon black pepper

cinnamon, either 1/8-1/4 teaspoon for the paste, or a stick for the pot

1 inch ginger

several cloves of garlic

paprika, about 2 teaspoon

1 teaspoon turmeric

1 teaspoon fenugreek powder

1 bay leaf

2 black cardamom pods

Meat

I don't remember how much I used.. about a pound I think. Trimmed of fat and cubed. Pork is traditional, I like lamb, but you can use any meat.

Temper

1 tablespoon mustard seed

1/8-1/4 cumin seeds

3 dried red chilies, like arbol (or to taste)

Remaining Ingredients

1 or 2 medium onions, chopped fine

a couple more cloves of garlic

Directions

Toast the cumin, corriander and cloves, then grind them. Using a food processor or mortar and pestle combine them with the rest of the "paste" ingredients to make a paste. Leave the bay leaf and cardamom pods (and cinnamon stick if you are using it in stick form) whole and add them to the paste. Mix thoroughly with the cubed lamb or other meat, adding a little salt. Let the meat marinate for several hours to overnight.

When ready to cook, saute the tempering spices in oil, then add the onions and cook for 8 to 10 minutes, until softened, then add the garlic and saute for a bit. Finally, add the meat with its marinade, plus a cup of water. Heat to boiling, then simmer for 1 hour. Taste the sauce every once in a while and take the chilies out when it is as spicy as you like, and adjust the salt.

At the very end mix in some chopped fresh corriander if desired.