Lamb Vindaloo

Ingredients

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