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.
Ingredients3 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
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