Lamb Vindaloo with Toasted Whole Spices

Ingredients

• 2 lb boneless lamb shoulder, cubed
• 8 unit dried Kashmiri chilies, stems removed
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 6 unit whole cloves
• 4 unit green cardamom pods
• 1 unit cinnamon stick
• 8 unit garlic cloves
• 2 tbsp fresh ginger, peeled
• 0,33 cup apple cider vinegar
• 3 tbsp mustard oil
• 2 unit yellow onions, thinly sliced
• 2 tbsp tomato paste
• 1 tbsp palm sugar or brown sugar

Instructions

1. 1

   Toast the cumin seeds, coriander seeds, cloves, cardamom and cinnamon stick in a dry skillet over medium heat until fragrant, about 90 seconds.

2. 2

   Grind toasted spices with the dried Kashmiri chilies, garlic, ginger, vinegar, and 1 tsp salt into a smooth paste in a blender.

3. 3

   Toss the lamb cubes with the paste and marinate at least 1 hour, ideally overnight in the fridge.

4. 4

   Heat mustard oil in a Dutch oven over medium-high until it shimmers and just begins to smoke, then reduce heat to medium.

5. 5

   Add the sliced onions and caramelize slowly for 12 minutes until deep golden brown at the edges.

6. 6

   Push onions aside, add the marinated lamb with all its paste, and sear until the meat colours, about 6 minutes.

7. 7

   Stir in the tomato paste and cook until it darkens, about 2 minutes.

8. 8

   Pour in 1.5 cups water and the palm sugar; scrape the browned bits from the bottom to deglaze.

9. 9

   Cover and braise on low heat for 75 minutes, stirring occasionally, until the lamb is fork-tender.

10. 10

    Uncover and reduce for 10 minutes until the sauce clings to the meat.

11. 11

    Taste and balance with an extra splash of vinegar if needed; rest 10 minutes before serving.