Lamb Vindaloo

Cooking time: 2 hours

Serving: 4

Ingredients

500g	Lamb, cubed
1 tbsp	Coriander Seeds
1 tsp	Cumin Seeds
2 tsp	Mustard Seeds
5	Black Peppercorns
5	Cloves
5	Dried Red Chillies
1	Cinnamon Stick
1/2 tsp	Cardamom Seeds
1/2 tsp	Ground Tumeric
5	Galic Cloves, chopped
4cm	Ginger Root, chopped
200ml	Wine Vinegar
5 tbsp	Vegetable Oil
2	Onions, chopped
400g	Canned Tomatoes
250ml	Water
	Salt, to taste

Method

• Heat the frying pan over a medium heat and fry the whole spices until browned. Grind them to a fine powder. Stir in the turmeric and salt to taste.
• Blend the powder with the garlic, ginger and 4 tbsp of wine vinegar to a smooth paste in a blender or food processor. Rub the paste into the meat and leave to marinate overnight.
• Heat the oil in a heavy based pan and fry the onions over a medium heat until golden brown. Add the lamb and fry for 15 minutes until golden.
• Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface.
• Add the remaining wine vinegar and water, bring to the boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender.