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Lamb Vindaloo

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Lamb Vindaloo

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Lamb Vindaloo

For the Paste:
Dry Spices:
1 scant tsp. ground black pepper
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground ginger
2 cloves
3-4 dry pasilla chillies (you could use more small dry chillies if not)*
4 cardamom pods
1/8 tsp. cinnamon
1 cinnamon stick
1 bay leaf

Other Ingredients:
2 cloves garlic
1 inch ginger, finely chopped
1 tsp. tamarind paste, or 2 T port wine
3 T red wine vinegar

For the stew:
2 T ghee
2 T onion, small dice
1 inch ginger, finely chopped
1 garlic clove, finely minced
1 lb cubed lambs
Simmering water
2 tsp. dark brown sugar

Dry toast the chillies, remove the seeds, and crumble into small pieces. Grind them up to a fine powder with the other spices (except the bay leaf and cinnamon stick). Grind up the fresh ingredients and then add the spices, continue grinding until you have an even paste.

Season the lamb with salt. Rub the lamb with the marinade, and then marinate in the fridge for 8 hours, to overnight.

Heat up the ghee in a heavy bottomed pot.
Fry the onion, ginger, and garlic.
Add the lamb pieces and sear on all sides.
Pour in water enough to cover, add the cinnamon stick and bay leaf, bring to a simmer and stew covered for about 1 to 1 ½ hours, or until the meat is tender, and the sauce is thick. Stir in the sugar.
Serves 2 as a main dish, 4 as a side.

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