Lamb Vindaloo Recipe

Here's my belated recipe for Lamb Vindaloo:

1/3 cup white wine vinegar
6 large garlic cloves
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper (or more if you like things hot)
2 small red chillis
2 tablespoons yellow mustard seeds
2 pounds lamb cubes
4 tablespoons olive oil
2 1/2 cups chopped onions
~ 700g diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro

Place first 9 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add lamb and 2 tablespoons oil and toss to coat well.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add lamb mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until lamb is tender, stirring occasionally, about 30-45 minutes.

Season lamb mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.

Enjoy!