Lamb Vindaloo

Directions

Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly.

Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar.

Add the lamb to the marinade and mix well.

Refrigerate for 3 to 24 hours while mixing every few hours as convenient.

Finely chop the onions and potatoes and sauté them for 5 minutes in the butter.

Add lamb and spice paste and simmer over low heat for half an hour.

The marinating does add a lot of flavor and makes the meat much more tender.

This can be skipped if need be.