Lamb Vindaloo

Lamb Vindaloo (serves 6-8)

Whole spices:
4 dried Arbol chiles, seeded and cut into coarse shreds
2 T coriander seed
2 T cumin seed
1 T peppercorns
1 T cloves
1 T mustard seed
1 stick cinnamon, cut into 1-inch lengths

Dry Spices:
1 T turmeric
1 T cayenne pepper
1 T cardamon
(If you can get your hands on whole cardamom pods, grind that with the whole spices.)

1 cup yogurt
1 T sugar
1 lemon, juiced
1/2 cup red wine vinegar
1 t salt (or salt substitute)
2 lb lamb sirloin, cut into cubes

1 potato
1 onion
3-6  finger hot (serrano) peppers (how hot do you like it?)
~10 cloves garlic
~equal amount minced ginger root
14oz can diced tomatoesoil
chopped cilantro for garnish

Dry saute whole spices to toast, then grind. Add powdered spices. Mix with yogurt, half of lemon juice, vinegar,  sugar, and salt. Marinate the lamb pieces in this mixture for at least 1-2 hours (overnight if you can).

Dice potatoes and lightly fry in oil, set aside to drain. Remove about 1/2 - 1/3 of lamb from marinade, scraping off excess liquid, and brown in batches in a large Dutch oven or heavy stockpot (goal is to build up a good fond); set aside.

Add onion and hot peppers and saute for about five minutes, or until onion begins to brown. Add garlic and ginger, saute one minute more. Add tomatoes, scraping up fond to incorporate with liquids. Add potatoes and all of the lamb, and bring to a simmer.  Cook 30-45 minutes until liquids reduce.

Remove from heat, and stir in remaining lemon juice.

Garnish with cilantro and serve over rice.

Less than 300 mg sodium per serving.