Lamb Vindaloo

We have made this recipe for two weekends in a row. This time, Adam grilled the vegetables and the lamb, which was a game changer. The grilled flavor perfectly compliments the bold flavors of mustard, cumin, and cayenne. Adam adapted the recipe below from the Lamb Vindaloo recipe in Quick & Easy Indian Cooking by Madhur Jaffrey.

Ingredients

3 tbls stone ground mustard
3 tsp ground cumin
3 tsp ground tumeric
2 tsp cayenne pepper
1 tsp salt
2 tsp red wine vinegar
3 tbls olive oil
1 onion
6 cloves of garlic
3 lbs. leg of lamb
2 cans of coconut milk mixed 50/50 with water
Broccoli 
Carrots
Mushrooms
Zucchini
Bean sprouts
Snow peas
Water chestnuts 
Serve with brown jasmine rice (we mix it right in)

Instructions

1. Make a paste from the mustard, cumin, turmeric, cayenne, salt, and vinegar.
2. Grill the lamb to obtain a nice char. 
3. Cook the veggies on the grill in a cast iron skillet. Once they are cooked, remove from heat and set aside. Adam cooked a few of the larger vegetables right on the grill to get an even more intense flavor.
4. Meanwhile, in a dutch oven, cook the onion until transparent. Add the garlic for 30 seconds, then add the spice paste and cook for 3 minutes.
5. Add the coconut milk and water mixture. Bring to a simmer. 
6. Add the cubed lamb and simmer and cook for at least 60 minutes or until the meat is tender and the consistency is perfect. 
7. Before serving, add brown rice and the veggies. Heat throughout.