Lamb Vindaloo

Around the World with Rania - "Recipes from India"
KDKA Pittsburgh Today Live 2/29/2012

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Lamb Vindaloo

3 teaspoons cayenne pepper
1 teaspoon cumin seeds
3 cloves
2 inch stick of cinnamon
10 black peppercorns
1/4 star anise
1 teaspoon poppy seeds
2-1/4 inch piece of ginger (peeled)
6 garlic cloves (peeled)
1 tablespoon tamarind pulp
4 teaspoons cider vinegar

1/3 cup vegetable oil
2 medium onions - chopped
1-1/2 pounds lamb loin - cubed
Palm sugar to taste
15 curry leaves

Grind all of the spices, garlic, ginger and tamarind with the vinegar to make a smooth paste. Rub a little of the spice mixture on the lamb and marinate for 30 minutes.

Heat the oil in a sauté skillet and sauté the onions until golden brown. Add the spice paste mix and cook for about 5 minutes, to infuse the flavors, adding 2 tablespoons of water, if necessary.

Add the lamb cubes and sauté for 5 minutes. Add 4 cups of water and season with salt to taste. Cook over low heat until tender. Stir in the curry leaves and simmer for 3 - 4 minutes.

Spice mixture can be made ahead and kept frozen until ready to use. The vindaloo can be made ahead and kept in the refrigerator for up to 2 days.

Serves: 4

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