Cook1 hr 30 mins
Slightly different than most vindaloos, and I think better. What makes it different is using coarser crushed red pepper instead of cayenne, and the coconut milk. While most vindaloos are instantly fiery on the tongue, the coconut milk in this one causes a slow buildup of spiciness. In fact, people I know who are not hot food lovers have been fooled by this dish. The first few tastes hook them, and they continue on eating in spite of the increasingly obvious heat buildup. This is one of our favorite recipes. And while the coconut milk makes this a bit of a chameleon, be assured it is still quite spicy(I tend to use 2 heaping tablespoons of the crushed red pepper) Can use pork or chicken as well, but I find lamb far superior. Less strongly flavored meats are overpowered by the curry.
- 4 tablespoons prepared whole grain mustard (We use Maille from France)
- 1 1⁄2 tablespoons cumin
- 2 teaspoons turmeric
- 2 -4 tablespoons crushed red pepper flakes (depending on your constitution)
- 1 tablespoon salt
- 1 tablespoon red wine vinegar
- 4 tablespoons vegetable oil
- 2 onions, halved and sliced thinly
- 12 garlic cloves, minced and crushed
- 1 (5 lb) boneless leg of lamb, Fat removed and cut into 1 inch chunks
- 1 (13 1/2 ounce) can coconut milk
- Combine curry ingredients in a glass bowl or cup. Mix well.
- Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
- Add garlic to the onions and fry for 30 seconds.
- Add the curry mix, stir and fry for a minute.
- Add the meat, stir and brown about 5 minutes.
- Pour in the coconut milk. Add additional water to just cover the meat.
- Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
- Serve over hot rice (I use Basmati).