Lamb Vindaloo

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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
• 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

Recipe

• 1 combine curry ingredients in a glass bowl or cup. mix well.
• 2 put oil in a large pot over medium-high heat. add the onion and fry until they are brown (but not burnt!).
• 3 add garlic to the onions and fry for 30 seconds.
• 4 add the curry mix, stir and fry for a minute.
• 5 add the meat, stir and brown about 5 minutes.
• 6 pour in the coconut milk. add additional water to just cover the meat.
• 7 bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
• 8 serve over hot rice (i use basmati).