Lamb Vindaloo

Yield: serves 4-6

Time: 2 hours

INGREDIENTS
Marinade Ingredients:
1 tablespoon black peppercorns, crushed
3 green chiles, washed, stemmed and deseeded
1 tablespoon sugar
1/4 cup malt vinegar
8 whole green cardamom pods
8 whole cloves

Kosher salt
Curry Ingredients:
4 (1-inch) cinnamon sticks
8 red chiles, stemmed, deseeded and finely diced
2 tablespoons garlic
2 tablespoons ground ginger
1 tablespoon cumin
1 tablespoon coriander seeds
1 tablespoon turmeric powder
1/4 cup malt vinegar
2 pounds cubed lamb shoulder
1 large onion, diced
2 potatoes, cubed and roasted
1 qt low-sodium chicken stock
Vegetable oil
Kosher salt
Fresh cilantro, for garnish

DIRECTIONS
Begin by marinating the meat. Combine cubed lamb with marinade
ingredients and mix well together. Cover and place in the refrigerator for
approximately 1 hour.
Set a large pot over medium-high heat and add a little vegetable oil. Add
cinnamon sticks and chiles and gently saute for 1-2 minutes until cinnamon
stick unfurl. Add spices and onion and continue to saute lightly -- about 2-3
minutes. Deglaze with vinegar then add lamb and marinating liquid from the
fridge. Add chicken stock then bring everything to a boil before reducing to a
simmer and cooking for an hour covered.
When lamb has 10 minutes of cook time remaining, fold in the fried potatoes

and continue to cook.. The potatoes will heat through but not fall apart. When
done serve over pulao rice and garnish with fresh cilantro.

Pulao Rice
Serves: 4 -- 6
Time: 45 minutes

Ingredients
2 tablespoons vegetable oil
4 whole cloves
3 black cardamom seeds
6 whole black peppercorns
2 (3 inch) cinnamon sticks
2 cups uncooked basmati rice, rinsed and drained
4 cups water
a pinch of Kosher salt
1 cup frozen green peas, thawed

Directions
Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom
seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out
the aroma of the spices. Add the rice and lightly toast as you mix it into the
pan with the spices.
Add water and season with a little salt. Bring just to a boil, then cover, reduce
heat and cook for about 25 minutes. When rice is almost finished, add the
peas. Once the rice is tender and the water has been absorbed, taste and
adjust the seasoning if necessary.