Lamb Vindaloo

Combine mustard, cumin, turmeric, cayenne, salt and vinegar in a cup and mix well. Set aside.

Put oil in large frying pan over medium-high heat. When the oil is hot, add the onion and cook until it’s medium brown. Add the garlic and cook another 30 seconds. Add the spice paste and cook another minute. Add meat and stir-fry for about 3 minutes more.

Add the coconut milk and water, cover and bring to a boil. Lower heat to a simmer and cook for 60-70 minutes.

Optional: Depending on the thickness and amount of sauce you prefer, the liquid can be reduced at this point. I like to reduce the liquid until it’s about 1/2 the amount the original recipe calls for. To do this, at the end of the 60-70 minutes of simmering, uncover the pan, bring the liquid to a boil and simmer until the sauce is 1/2 the amount you started with (about 10-15 minutes).

Remove from heat and serve.

Adapted from Madhur Jaffrey’s Quick & Easy Indian Cooking.