Lamb Vindaloo - 1

Ingredients	Quantity
Lamb- cubed	2 pounds
Coriander seeds	2 tbsp
Cumin seeds	1 tbsp
Tomatoes – crushed	2 pounds
Garlic cloves – crushed	14
Bay leaves	6
Ginger (fresh) – 2” finely chopped	1 piece
Black pepper – ground	½ tsp
Cardamom seed	½ tsp
Cinnamon	½ tsp
Cloves	½ tsp
Cayenne	½ tsp
Mustard seeds – ground	2 tsp
Turmeric	1 tbsp
Wine vinegar	1 cup
Medium onions	2
Medium potatoes	2 tbsp
Butter	2 tbsp

Lightly roast the cumin seed and coriander seed by frying with no oil for minute or so, stirring constantly. Grind these and combine them into paste with other spices, garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient. Finely chop the onions and potatoes and saute them for 5 minutes in the butter. Add lamb and spice paste and simmer over low heat for half an hour. The marinating does add a lot of flavor and makes the meat much more tender.