indian lamb vindaloo, easy (can make mild to hot)

How To Make indian lamb vindaloo, easy (can make mild to hot)

• Step 1
  Pour a couple Tablespoons olive oil into a large pan or pot. Place all of the ingredients into the pan, except for the coconut milk.
• Step 2
  Heat & stir over medium high heat, adding a bit of water as needed, to keep bottom from burning. Cook until onions and meat are well cooked and browned.
• Step 3
  Add coconut milk at the end, stirring well to mix. You can add more coconut milk than the 2/3 cup, according to your taste preferences. Just do a little at a time, and taste as you go along. You may also add more cayenne pepper (Madhur Jaffrey said Goans would use 4 tsp.) if you like a hotter dish.
• Step 4
  Serve over basmati rice. I do 2 1/2 cups dry basmati rice plus 1/2 cup Jasmine rice, 1/2 Tbsp. salt, several Tbsps. Extra Virgin Olive Oil (or butter), and enough water according to my rice cooker instructions. Good over a nutty brown rice and quinoa mix, too.
• Step 5
  Plan ahead: I like to measure out several batches of the ingredients (minus the coconut milk) in ziplock freezer bags. I buy a big leg of lamb and cut it into chunks for this. Then I have an easy meal that I just have to dump the ingredients from the bag into a pan.
• 
  Step 6
  Also good served with yogurt sauce: Plain, unsweetened yogurt, mixed with dried herbs such as: mint, marjoram, basil and oregano (all of them together tastes great.) Chopped onion may also be added. Also good with soft pita or naan bread. Also good with mango lahsi drink: in a blender combine plain yogurt, frozen mango chunks, and optional: honey, few drops rose water, shake or two of cardamom powder. Pictured with a purple cabbage side dish. This side dish can be made with green peas instead. I'll link to the recipe once I have it up.
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