My first post
here's a Lamb Vindaloo recipe that works for me.
Cut 2lb (1kg) of leg lamb into 2" pieces, prick all over with a fork and marinate for 4 hours in:
4floz (125ml) Yoghurt
2 tps honey
1 tsp salt
2 tsp vinegar
juice of 2 onions. yup - stick them through a juicer.
mix 4 finely chopped garlic cloves, with 2 tsp of ground ginger and 4 floz (125ml) of water and set aside.
heat a tbsp of ghee or oil over medium heat and fry:
1/2 tsp fennel seeds
2 sticks cinamon
4 cardamom pods
add a sliced onion and fry till light brown.
3 tsps ground chilli or to taste
1 tbsp roasted ground coriander
1 tbsp finely ground grated coconut.
stirfry for 1 min then add 4floz (125ml) water.
Stir till liquid has almost dried up.
add lamb and marinade.
cover and simmer till lamb is 3/4 cooked (50 - 60 mins)
add garlic mixture and stir for 5 mins.
finally add 1/2lb (225g) of peeled but whole shallots and
1 tbsp of tomato puree and simmer for a further 20 mins.
it will be HOT and SOUR.