Lamb Vindaloo - Fiery Foods & Barbecue Central

Ingredients

• 1/4 cup whole grain mustard
• 2 to 4 tablespoons crushed red pepper flakes (or four to six dried chiles)
• 1 1/2 tablespoons ground cumin
• 1 tablespoon coarse kosher salt
• 1 tablespoon red wine vinegar
• 2 teaspoons ground turmeric
• 1 yellow onion
• 3 tablespoons coriander seed
• 4 to 6 dried Kashmiri or Thai (hotter) chiles
• 1 tablespoon cumin seed
• 8 cloves garlic (about 2 1/2 tablespoons)
• 1 (two-inch) stick cinnamon
• 1 teaspoon black peppercorns
• 2 teaspoons fenugreek seeds
• 1 teaspoon fennel seed
• 1 (one-inch) piece fresh ginger, peeled and chopped
• 1/4 cup white vinegar
• 2 pounds lamb shoulder, trimmed and cut into two-inch cubes
• 1/4 cup vegetable oil
• 2 yellow onions, halved and sliced thinly
• 8 garlic cloves, minced (about 2 1/2 tablespoons)
• 1 (13 1/2-ounce) can coconut milk