Lamb vindaloo

Thanks to Josh M for this recipe:

A delicious curry in the true Indian style.

Serves 4

You need:
Garam Masala
Ingredients:
1 teaspoon turmeric
4 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
2 teaspoons cardamon seeds
2 cinnamon sticks, broken up
1 teaspoon whole cloves
2 teaspoons nutmeg
2 tablespoons tomato paste (optional)

Lamb Vindaloo
1 kilo diced lamb
8 large red chillies, chopped
1 cup vinegar
2 teaspoons ginger, chopped
1 clove of garlic, chopped
5 teaspoons garam masala
2 teaspoons salt
3 tablespoons oil or ghee (clarified butter)
2 medium onions, chopped
1 tablespoon brown sugar

Method:
Garam Masala
In a small frypan, gently sauté the ingredients except the nutmeg until there is a pleasant aroma. Remove from the heat and place in a coffee grinder. Add nutmeg and blend to a powder-like substance. Place into an airtight container for later use.

This gives you your curry paste for the recipe below.

Vindaloo
Soak chillies in vinegar for ten minutes. Place ginger, garlic, chillies and vinegar into an electric blender and puree. Add garam masala and salt, and blend. Marinate the lamb for two hours in the mixture.

Heat the oil in a frypan and sauté the onions until transparent but not burnt.

Drain the meat from the marinade and gently fry in the pan. You may need to do this in stages. Add the sealed meat to a baking dish. Pour in the marinade and stir. Cover and bake in a moderate oven at 180° for one and a half hours until the meat is tender. Stir in the sugar and service with plain rice and accompaniments.

Recipes for side dishes:

Cucumber in Spiced Yoghurt
Ingredients:
1 medium cucumber, peeled and de-seeded
1/4 cup desiccated coconut
3 tablespoons hot water
2 green chillies, de-seeded and chopped
1 tablespoon salt
2 cups drained yoghurt

Method:
Grate the cucumber. Sprinkle the coconut with the hot water and toss with your fingers, until the coconut is moist. Add the cucumber, coconut, chillies and salt into the yoghurt.

Mint Chutney
Ingredients:
1 cup mint leaves, firmly packed
4 spring onions, cut short
2 green chillies, chopped
1 clove garlic
1 teaspoon salt
2 teaspoons sugar
1 teaspoon garam masala
1/3 cup lemon juice
2 tablespoons water

Method:
The easy way to make this fresh chutney is to place all the ingredients into an electric blender and blend it to a smooth paste.