Ingredients non vegetarian 4 servings

• 2 lbs (1 Kg) Lamb or goat meat
• 2 tbsp Ghee
• 2 cups Onion (finely chopped)
• ½ tsp Sugar

 For Marinade

• 3 tbsp Vinegar
  
• 2 tsp Tamarind pulp
• 1 tsp Salt
• 1/4 cup Garlic (minced, yes you need that much)
• 1 inch Ginger (minced)
• 2 green chilies
• 1½ tbsp Curry powder (cumin, coriander, turmeric, ginger)
  
• 1 tsp Garam Masala
• 1 tsp Mustard powder
• 2 tsp Red Chili powder
• 2 tsp Paprika (Deggi mirch)

Directions

In traditional method of cooking Vindaloo, you must marinate the meat for at least 24 hours. However, for a quicker version you can omit that step.

1. Combine all the ingredients and mix well with meat. Set aside in refrigerator for 12 hours
2. Remove lamb from the marinade. Heat ghee in a vessel and fry meat to brown.
3. Remove meat and set aside. Add onions and fry for 5-7 minutes. Let the onions get almost brown.
4. Bring the saved marinate mixture into fried onions, mix and move away for 2 minutes. Due to mustard and hot chilies the fumes might be too much to handle if you are close.
5. Return and keep stirring until the masala is fried into a nice paste.
6. Add meat and 1 cup of water. Continue cooking on high heat until the gravy starts boiling.
   
7. Reduce heat and cook until the meat is tender (it should take about 20 minutes but it depends on the kind of meat)
8. Add ½ tsp Sugar and mix. This step reduces the sourness a bit.
   
9. Vindaloo is ready to serve.

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