Vindaloo

1. Ingredients
1. One small onion, diced.
2. Six or so cloves of fresh garlic, cleaned and minced
3. 1.2 to 2.0 pounds of lamb
4. Two thirds of a cup of cocoanut milk. A standard tin holds about twice this.
5. 3 Tablespoons of vegetable oil, preferably pure cocoanut oil, or extra virgin olive oil.
6. Dry aromas
7. 1.5 teaspoons turmeric
8. 1.5 teaspoons of ground cumin.
9. 1 teaspoon salt (prefer pink Himalayan salt)
10. 0.25 to 1.0 teaspoons of cayenne pepper
11. Wet aromas
12. 1.5 Tablespoons of grainy mustard.
13. 1 teaspoon of red wine vinegar


2. Tools
1. Large stable cutting board
2. Sharp paring knife.
3. Three small glass bowls.
4. Measuring cup.
5. Measuring spoons.
6. Large frying pan with glass lid.
7. Metal spatula.
8. Large spoon or small ladle to serve the finished product.


3. Preparations, execution.
1. Clean and dice the onion. Save to a small bowl.
2. Clean and mince the garlic cloves. Save to a small bowl.
3. Assemble the dry aromas in a small bowl; mix well.
4. Add the two wet aromas. Mix to a thick, homogeneous paste.
5. Remove the bones and any excess fat from the lamb. Cut into bite-sized pieces.
6. Clean up your cutting board, and any other tools no longer needed.
7. Warm the pan to setting 3. Spray with PAM. Add the vegetable oil, then the diced onions.
8. Cook until the diced onions are limp and a bit browned.
9. Add the minced garlic. Cook for at least a minute, stirring frequently.
10. Add the aroma paste. Mix thoroughly. Cook for at least a minute.
11. Add the chopped lamb. Mix frequently. Cook for at least five minutes.
12. Add two thirds cup of well-mixed cocoanut milk.
13. Add one cup purified water.
14. Stir well. Bring to a slow boil. Cover the pan.
15. Cook on simmer (or just above) for 70 minutes. Stir occasionally.
16. Clean up ingredient bowls and anything else no longer needed.
17. Prepare side dishes during the cooking.


4. Serve over rice or fresh pasta.