Lamb Vindaloo

Ingredients:

1 cup diced onions
2 Tbs cooking oil
2 lb boneless lamb (or pork) shoulder, cut into 1 inch cubes
4 Tbs vindaloo seasoning
2 cups of water, more or less.

Preparation:
Heat the oil in a large, heavy pot over a medium-high flame. When hot, put in the lamb cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the lamb this way.
Now, fry the onions over low to moderate heat in the oil until they are caramelized.
Add the meat, any juices that may have accumulated as well as the vindaloo seasoning and 1 cup water (or stock). Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a few times during this cooking period, adding more liquid if the mixture appears too dry.
Serve over rice.
Serves 6.

Directions:

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Lamb Vindaloo

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