Lamb Vindaloo - Roth – Culinary Scene

Ingredients

• 2 cloves garlic, chopped
• 1 ½-inch piece ginger, finely chopped
• 12 dried Kashmiri chilies or 2 teaspoons Kashmiri chili powder
• ½ cup distilled white vinegar
• 2 teaspoons cumin seeds
• 1 ½ teaspoons coriander seeds
• 2-inch piece cinnamon stick
• 12–14 black peppercorns
• 6 Tablespoons neutral oil (avocado, grape seed, or canola)
• 2 pounds yellow onions, thinly sliced
• 9 green chilies (Anaheim or poblano), thinly sliced
• 1 clove garlic, chopped
• 2-inch piece ginger, chopped
• 2 pounds lamb leg or shoulder, trimmed of fat and cubed
• 1-2 cup, cold water
• Kosher salt, to taste