Lamb Vindaloo

Ingredients

• 800 G Meat Of Choice
• 15 dried kashmiri chilies (soaked in hot water for 30 mins, rinsed & drained)
• 3 cardamom
• 3 cloves
• 2 inch cinnamon stick
• 1 cup shallot or onion
• 8 cloves garlic
• 2 inch ginger
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1 tbsp malt vinegar
• 1 tbsp vegetable oil
• 2 tbsp water

Instructions

1. 1

   --- Instructions ---

2. 2

   Combine All The Ingredients In A Blender Or Food Processor, Puree Into A Smooth Paste (Add More Water If Necessary)

3. 3

   Combine With Meat & Marinate For At Least 5 Hrs Or Overnight.

4. 4

   --- Steps To Make Curry ---

5. 5

   In a large pot, heat oil on medium high.

6. 6

   Add onion & cook for 5 mins until they turn translucent.

7. 7

   Add marinated meat, chilli powder, kasoori methi & tomato paste, sauté for 5 mins (careful not to burn, add some water if necessary)

8. 8

   Add the rest of the ingredients, stir well & let it come to a boil.

9. 9

   Lower heat, simmer for 2 hours, taste to adjust seasoning, continue cooking until gravy reaches desired consistency & meat is tender (add more water if needed)

10. 10

    Serve curry with roti, rice or any other carbs of choice.