Vindaloo

5-10 garlic cloves, minced
1 2" piece of ginger, minced

1/4 cup cider vinegar
1/2 tsp ground tumeric
1 tsp ground cumin
1/4 tsp cayanne
1/4 tsp red pepper flakes
2 tsp paprika
2 tsp kosher salt

3 lb lamb shoulder, trimmed of excess fat and cut into 1.5" pieces
2 tbsp tamarind concentrate mixed in 1.5 cups warm water
1/4 cup olive oil

1 cinnamon stick
5 cloves
4 green cardamom pods
1 tsp black mustard seeds coarsley crushed

1 cup chopped onion
1 large red bell pepper cut into 1.5" pieces

2 cups basmati rice

Mix garlic, ginger, vinegar, tumeric, cumin, cayanne, red pepper, paprika, salt in large bowl
Cut up lamb, coat in bowl, set aside 1 hr
Large pan medium high olive oil saute cinnamon, cloves, cardamom, mustard seeds, 4 min
Add onion until lightly brown 5 minutes
Add lamb until lightly brown 6 minutes
Add tamarind juice, boil
Reduce to medium low, cover 1.5 hrs
Add bell pepper and cook 7 min
Serve with rice