spice mixture:
4 (big) red chilies - color and flavor
.5 tsp (6-8) cloves
.5 tsp (1 stick) cinnamon
.5 tsp (1-2) cardamom
.5 tsp kumin seeds
.5 tsp mustard seeds
.5 tsp black pepper
7-14 garlic cloves
~2 oz ginger, or 2 inch piece
.5 cup vinegar
.5 tsp sugar
.5-1 cup feni (fenny) - Goan liquor made from either coconut or the juice of the cashew apple and fenny
(or coconat milk or cooking wine)
soak ingredients for >30 minutes and make a paste of it
note: obviously for me it is more practical to replace most of the ingredients with already crushed

~ 2 pounds, lamb - cut into about 1 inch pieces (with some fat on it)
add a bit solt
some green papaya paste - to tenderize, use it only if the meat is not tender
and leave for an hour
add chily paste and leave for 3-4 hours
2 tbsp oil, 
medium heat, add meat
cook for 5 minutes
add 1 small onion (looks as about 1 cup of cuts), finelly (well, not too finely really) chopped
add the leftover souce
cover and let it cook for 30-40 minutes at low (add water if needed)

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Ingredients
2 lb lamb, cubed
2 tablespoon coriander seed
1 tablespoon cumin seed
2 lb tomatoes, crushed
14 garlic cloves, crushed
6 bay leaves
1 ginger (fresh), 2 inches, finely ch; opped
1/2 teaspoon black pepper, ground
1/2 teaspoon cardamon seed
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cayenne
2 teaspoon mustard seed, ground
1 tablespoon turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 tablespoon butter 

Directions: How to Cook Lamb Vindaloo
Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the 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. This can be skipped if need be.

#----------------------------------
Ingredients
    * 3 table spoons coriender seeds
    * 2 table spoons cumin seeds
    * 8 bay leaves (6 cm long each)
    * 1 table spoon black pepper corns 
    * 2 table spoons cardamom buds 
    * 1 table spoon cloves 
    * 2 table spoons dried red chilli 
    * 1 table spoon dried mustard seeds 
    * 1 cinamon stick 3 cm long cut in several small peices 
    * 1 table spoon cayenne powder
    * 1 table spoon turmeric
    * 1 table spoon fenugreek seeds
    * 1 kilogram of pure lamb shoulder muscle cyt in 4 cm strips or cubes
    * 10 garlic cloves crushed
    * 1 table spoon salt
    * 1 table spoon sugar
    * 1 kilogram red hard tomatoes diced finely
    * 1 sweat green pepper cut in small strips 
    * 2 green chillis cut in thin slices with seeds
    * 1 cup yogurt
    * 3 table spoons grated fresh ginger
    * 2 large onions diced
    * 2 medium size potatoes
    * 4 table spoons butter
    * 1 cup wine venigar 

How to make it
    * Rosat all the spices listed above from 1-12 in a hot frying pan for few minutes on a slow heat. Do not burn them, Do not smell the aroma please. All the spice mix has to be roased.
    * Remove all the spice mixture and put in a grinder mixer. Grind all the spices to a fine powder. Do not smell the mix.
    * Mix the powdered spices with garlic, ginger, yogurt, salt, sugar and wine venigar
    * Add the labm pieces to the marinad above and store refrigerated over night. Mix several times while marinating
    * Melt butter in a pot, fry the potatoes for 5 minutes, then add the onions, green chilli, tomatoes and fry for 10 minutes
    * Add the lamb with the marinade to the tomato mixture and simmer for 30 minutes.
    * Let evaporate to thicken the sauce.
    * Serve with Basmati rice, naan and Raita.
    * Be careful, this dish is not for every one. This is one of my favorite hot and spicy dishes
    * Note you can keep half the marinade frozen for next time. You may also substitute lamb for chicken breast cut in cubes or use drum sticks instead. Enjoy

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Ingredients:
2 tblsp yogurt
4 stalks corainder
1 tsp coriander seeds
4 tblsp cooking oil (tel)
8 chopped garlic (lasan)
salt (namak) to taste
1 tsp red wine type vinegar (sirka)
1 tsp mustard seeds (raai)
1.5 lb mutton bone less
1/2 tsp turmeric (haldi) powder
1 large (chopped finely) onion (pyaj)
1/2 tsp cumin seeds
5  green chili
1/2 cup coconut (narial) milk
2 tsp red chili powder

How to make lamb vindaloo:
    * Wash mutton and cut into cubes.
    * Grind red chili, coriander, cumin, turmeric, green chili and mustard with vinegar and two table spoon of yogurt.
    * Heat up oil mix in cut onion and fry for three minutes. mix in cut garlic and fry till light brown.
    * Mix in the ground masala and stir fry with stirring adding little water till masala is well cooked in slow heat up (about five to six minutes)
    * Mix in meat and stir fry with stirring for five minutes.
    * Mix in coconut milk and two cup of water and stir fry in slow heat up for forty-five minutes till meat is well cooked. stir occasionally.
    * Decorate with cut coriander leavesand serve hot.

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Ingredients:
3 lbs boneless lamb, plus 3 meaty lamb bones
1/4 cup vegetable oil
1/4 cup cider vinegar
3 tablespoons tamarind pulp
salt to taste
2 tablespoons vegetable oil
1 big white onion
6 garlic cloves
2 tablespoons fresh ginger root
1/2 cup vegetable oil
3 cups onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground mustard
3 teaspoons turmeric
1 1/2 teaspoons red (cayenne) pepper
3 teaspoons paprika
1 teaspoon ground sumac (optional)
1 teaspoon ground cinnamon (optional)
hot water

Directions:
Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade. Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat
is very tender (about 30 minutes).
Pick out and discard the bones and serve over rice. 

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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.

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3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt
2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root
1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water

Preparation
* Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
* Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
* Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
* Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
* When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
* Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
* Pick out and discard the bones and serve over rice. 

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Ingredients 
- 1.5 Lb (Lamb meat bone less0 Meat (lamb or goat)
- 2 Tsp Red Chili Powder
- 0.5 Tsp Turmeric powder
- 1 Tsp Coriander Seeds
- 0.5 Tsp Cumin Seeds
- 1 Tsp Mustard seeds
- 1 Large (chopped finely) Onion
- 8 Chopped Garlic
- 1 tsp, Red wine type Vinegar
- 0.5 Cup Coconut Milk
- To taste Salt
- 5 Green Chili
- 4 Stalks Cilantro
- 4 Tbsp Cooking Oil
- 2 Tbsp Yogurt

How to make Lamb Vindaloo
1. Wash lamb meat and cut into cubes.
2. Grind red chili, coriander, cumin, turmeric, green chili and mustard with vinegar and two table spoon of yogurt..
3. Heat oil add chopped onion and fry for three minutes. Add chopped garlic and fry till light brown.
4. Add the ground masala and cook with stirring adding little water till masala is well cooked in slow heat (about five to six minutes)
5. Add meat and cook with stirring for five minutes.
6. Add coconut milk and two cups of water and cook in slow heat for forty-five minutes till meat is well cooked. Stir occasionally.
7. garnish with chopped cilantro and serve hot with steamed rice.

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 	Ingredients  	
  	2  lb 	Lamb, cubed 	 
  	2  tb 	Coriander seed 	 
  	1  tb 	Cumin seed 	 
  	2  lb 	Tomatoes, crushed 	 
  	14   	Garlic cloves, crushed 	 
  	6   	Bay leaves 	 
  	  	Ginger (fresh), 2 inches, 	 
  	  	-finely chopped 	 
  	1/2  ts 	Black pepper, ground 	 
  	1/2  ts 	Cardamon seed 	 
  	1/2  ts 	Cinnamon 	 
  	1/2  ts 	Cloves 	 
  	1/2  ts 	Cayenne 	 
  	2  ts 	Mustard seed, ground 	 
  	1  tb 	Turmeric 	 
  	1  c 	Wine vinegar 	 
  	2  md 	Onions 	 
  	2  md 	Potatoes 	 
  	2  tb 	Butter

1.  	 Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the 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.
2. 	Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
3. 	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. This can be skipped if need be.