Malaysian Lamb Vindaloo

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 3
• 500 g boneless lamb (i use lamb tenderloin)
• 2 -3 tablespoons margarine
• 1 onion, sliced (i use bombay onions - the big purple ones)
• 1 bay leaf
• salt
• 2 tablespoons coriander powder
• 2 teaspoons ground cumin
• 1 tablespoon ground fenugreek (this i omit)
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground ginger
• 1 tablespoon chili powder (this is hot, so use your own discretion)
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 tablespoon ground mustard
• 2 tablespoons vinegar (i use japanese rice vinegar)
• salt
• 400 g tomatoes, skin removed,seeded and diced

Recipe

• 1 combine marinade with vinegar and a little water (i do not add water- i use the marinade as a rub).
• 2 rub well into meat and marinate preferably overnight.
• 3 fry onion in margarine for 2-3 minutes (at this stage i add in tomatoes).
• 4 stir in meat and bring to a boil.
• 5 add bay leaf.
• 6 simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
• 7 add salt to taste.
• 8 (you can add a little water if you want more gravy- i normally add between 1- 2 tablespoons depending on how juicy are the tomatoes i add in).