Easy Lamb Vindaloo
 
 
by:
Serves: 8
Ingredients
  • 6 tablespoons grainy mustard
  • 4 teaspoons ground cumin
  • 4 teaspoons turmeric
  • 1 ½ teaspoons cayenne pepper
  • 2 tablespoons red wine vinegar
  • 4 tablespoons vegetable oil, divided
  • 1 large sweet onion, cut into medium dice
  • 12 to 15 garlic cloves, minced
  • 4 pounds boneless lamb shoulder, cut into 1 ½–inch cubes
  • 2 cans (13.5 ounces each) coconut milk
  • Chopped fresh cilantro, optional
Instructions
  1. Mix mustard, spices, and vinegar; set aside.
  2. Heat a large, wide pot over medium-high heat. Coat lamb chunks with 2 tablespoons of the oil and sprinkle generously with salt and pepper; toss to coat. Working in batches to avoid overcrowding, sear lamb cubes until well browned, about 5 minutes per batch.
  3. Add remaining 2 tablespoons of oil to the now hot, empty pan. Add onions and cook until softened, 5 to 7 minutes. Add garlic; sauté until fragrant, about a minute. Add spice paste; sauté until fragrant, about a minute longer. Add coconut milk and enough water (about 1 cup) to just cover the lamb. Bring to a simmer; reduce heat to medium-low and continue to simmer until meat is very tender, about 1 ½ hours.
  4. Serve with rice or naan and garnish with cilantro.
Notes
This recipe works equally well with light or regular coconut milk. Vindaloo should be a pretty spicy dish, and the amount of cayenne called for here will give it a nice kick without burning your mouth. I usually use more than 1 ½ teaspoons, but feel free to use more or less according to your taste.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/easy-lamb-vindaloo/