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Passport & Plate - lamb vindaloo

Ingredients
vinegar 1/2 Cup
sugar 1/2 Teaspoons
mustard seeds 1/2 Teaspoons
cumin seeds 1/2 Teaspoons
cinnamon 1 Piece
cloves 3 Numbers
ginger small 1 Numbers
Garlic 6-7 Numbers
pepper corns 1/2 Teaspoons
Red chilli dry 5-6 Numbers
salt as needed
Lamb 500 Grams
oil 2 Tablespoons
coconut milk or Feni 1 Cup
onions 1 Cup
water as needed

Directions

 

How to prepare this recipe
Wash lamb apply salt and keep it a side for 1 hr. ( Optional raw papaya blend in a blender and add to the lamb to cook fast or tender)Soak all these in vinegar and coconut milk for 30min red chilli,pepper corns,garlic,ginger,cloves,cinnamon,cumin seeds,mustrad,sugar.
Then blend till fine paste.After one hour take the lamb add all the spice mixture mix well and keep a side for 4 hours.After 4 hours take a pan add oil, lamb masala cook for 5min then add chopped onions.
Cover the pan with a lid by adding some water and cook in a low flame.cook till the lamb is tender or oil oozes out.

 

The story behind this recipe
had this in Goa, but better in Sri Lanka !!!!!!!!!