Goan Lamb Vindaloo

Hi Friends,
I am Back :) We had a wonderful time in Sunny India. It was really a memorable trip.... visited many people, ate lots of yummy food( specially which I don't get to eat here) attended so many parties and also went sightseeing :D
And the one who enjoyed the most was my little Ammar. He would get so excited and happy seeing the things he never got to see here...like auto rickshaw, dogs on the streets, Indian train, two wheelers and not to forget the lizards and cockroaches ;-) and yeah , he has also learned to sell things like the roadside vendors (YES !! He shouts exactly like them :D) And he learned little bit of Urdu and a very lil of Malayalam too. But all in all he had a very good time with his grandparents and his cousin brothers.
And me ? I enjoyed cooking for my family and relatives. Everyone wanted me(the food blogger) to cook something special for them from my blog and I was more than happy to cook for my dear and near ones....But finding the ingredients in India can take days ;-) So, all I could cook was Achari gosht, Trifle, Pizza, Gobi Manchurian, Haleem and also Lamb Vindaloo (which I am posting now)
Okay Okay...I know everyone is bored now ...so without much ado,lets move on to today's recipe- The fiery spicy Lamb Vindaloo from Goa :) My Family loved the taste of this gravy..it has an unique and delicious taste which everyone will fall in love with. So, here goes the recipe for lamb Vindaloo...

GOAN LAMB VINDALOO

Ingredients:
500 grams of lamb,
1/2 tsp of salt,
1/4 tsp of meat tenderizer or
papaya paste,
4-5 dry red chilles,
3-4 pieces of cloves,
2 cardamom pods,
1 small cinnamon stick,1/2 tsp of cumin seeds,1/2 tsp of mustard seeds,
1/2 tsp of black peppercorns,
1/2 tsp of sugar,
6-7 cloves of garlic,
a small piece of ginger,
1/2 cup of white vinegar,
1 cup coconut milk,2 tbsp of oil and1 small onion-finely chopped.

Method:
Add salt and Meat tenderizer to the meat and mix well and marinate for 1 hour. In a bowl take the red chilles, cinnamon, cardamom, cloves, garlic, ginger, cumin seeds, mustard seeds, peppercorns, and sugar and add the vinegar and coconut milk to the dry ingredients and soak for 30- 40 minutes. Now grind the soaked ingredients to a fine paste and add this paste to the marinated lamb and marinate again for 3-4 hours.
Heat 2 tbsp of oil in a non-stick vessel and add the above marinated lamb to it. Saute on medium flame for 5 -10 minutes and add the finely chopped onion to it. Cover and cook on medium heat till the meat becomes tender and oil separates from the pan. Serve hot with roti or naan.

Notes:
Use meat tenderizer only if the meat is not tender,its optional.
Traditionally feni liquor or wine is used to soak the spices, but those who don't consume either of them(like me) can use coconut milk.
More water can be added to the sauce while cooking to prevent it from burning.

Source:vahrevah.com