Lamb Vindaloo

Ingredients:

For the Lamb marination
500 grams boneless lamb
4 green chillies (halved)
6 cloves (pounded)
6 elaichi (pounded)
5 grams crushed black peppercorn
5 grams salt
5 grams sugar
100 ml malt vinegar
100 ml groundnut oil
70 grams onion paste
250 grams diced potatoes (deep fried)
1 tbsp chopped coriander
salt to taste
2 Green chillies (jullien)

To be ground into paste
10 kashmiri red chillies
½ tsp jeera
2 tsp coriander seeds
½ tsp turmeric powder
6 cinnamon sticks
40gms ginger garlic paste
100ml malt vinegar to ground

Procedure:

Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours. Ground all the ingredients using vinegar (100ml. Heat oil in pan and add onion paste and cook till golden brown. Add all paste and cook till the are cooked. Now add marinated lamb and cook for few minutes. Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit. Finally add fried potato dices and boil until potatoes are fully done. Add salt as per your taste and put some coriander. Remove in a serving dish and garnish with chopped coriander and green chilli julliens.