Meat

Pork is traditional (use a loin roast or chops), but lamb or beef work well. Chicken thighs are also possible, but timing would need to be adjusted downward. This recipe calls for lamb.

1 1/2 lb lamb shoulder or leg, cubed in 1/2 to 1 inch cubes

Spice Mixture

3 T coriander seed
1 T cumin seed
2 in cinnamon stick
1 t black peppercorn
1/2 t fenugreek seed
1/2 t black mustard seed
1/4 t clove if desired (I personally don’t use it)
2-4 dried chiles, soaked in water
1/4 c vinegar (cider or red wine preferred)

Onion Mixture

1 large onion, cut into quarters
4 large cloves garlic, peeled
2 inch ginger root piece, peeled
2 c beef stock

4 T oil or ghee

Instructions

1. Put the spice mixture in a grinder / coffee mill and grind into a fine powder
2. Add the vinegar to the spice mixture and combine
3. Put the lamb into the spice mixture and marinate 4 – 12 hours
4. Put the onions, garlic, and ginger along with 2 T water into a blender and blend until smooth
5. In a deep skillet, heat the oil until barely smoking
6. Saute the onion mixture in the oil until lightly colored brown
7. Add the marinated lamb, and saute until browned
8. Add the beef stock, bring to a simmer, and cover
9. Cook covered until done, 1 1/2 to 2 hours
10. Adjust seasoning if desired and serve over rice/potatoes

The vindaloo is better the next day. Feel free to increase the number of red peppers to bring it up to your level of heat.