Lamb Vindaloo (Spicy Goan Curry)

• 800g lamb shoulder, cut into 1-inch cubes
• 4 tbsp white vinegar
• 6 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/2 tsp black peppercorns
• 1 small cinnamon stick
• 1 tbsp Kashmiri red chili powder (or paprika + cayenne mix)
• 2 large onions, finely sliced
• 3 tbsp vegetable oil
• 1 tsp sugar
• salt to taste

Instructions

1. 1

   In a dry pan, roast cumin, coriander, mustard seeds, fenugreek seeds, peppercorns, cinnamon stick, and dry red chilies (if using whole) until fragrant. let them cool and grind into a smooth powder.

2. 2

   Mix the ground spices with vinegar, garlic, ginger, and Kashmiri chili powder to form a paste. Marinate the lamb cubes in this paste for at least 3-4 hours, preferably overnight.

3. 3

   Heat oil in a heavy-bottomed pan. Add sliced onions and sauté until golden brown.

4. 4

   Add the marinated lamb (along with the marinade) to the pan. Sear the meat on high heat for 5 minutes, stirring constantly.

5. 5

   Lower the heat, add sugar and check for salt. Add a splash of water if needed, cover, and cook for 45-60 minutes until the lamb is tender and the oil separates.

6. 6

   Serve hot with steamed rice or crusty bread/naan.