Lamb Saag Vindaloo

A Vindaloo is usually associated with being the hottest dish on the menu, but not necessarily so. Derived over time from the use of wine or vinegar to add sharpness to the meat dish, as per Portuguese explorers to India in the 15th century, today it is most associated with machismo than flavor per se.

Try this, and enjoy flavor with an edge, but with just enough heat to enhance the combination of a complex mixture (masala) of classic Indian spices.
1 onion
1 large fresh tomato, coarsely chopped, pulsed 10-12 times

3 lb lamb, cubed

1 yellow pepper, diced
1 jalapeño or hot red chili, diced
1 red pepper, diced
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 cinnamon stick
4 cloves garlic
1/2- inch fresh ginger, minced

1 Tbsp curry powder
1/2 Tbsp garam masala
1/2 Tbsp ground fenugreek powder
1 Tsp coriander seeds, ground
2 tsp cardamom seeds, ground

1 cup coconut milk
3 cups chicken broth
1/4 cup cider vinegar

2 Tbsp honey

4-6 cups baby spinach leaves, chopped

Pulse the onions about 10-12 times in a food processor to chop finely.

Sauté with a bit of canola oil in a skillet for about 15 minutes, until browned and well caramelized. 

Do the same for the tomato. Pulse 10-12 times in a food processor and then fry in a skillet with canola oil for about 15 minutes, stirring often.

Meanwhile, in a large pot or Dutch oven, brown the lamb cubes, in batches, in a bit of canola oil. Remove lamb to a bowl. In the same pot, sauté the peppers in a bit more canola oil. Add the fennel, cumin and mustard seeds, the cinnamon, along with the garlic and ginger. Cook another 3-4 minutes. Add the curry powder, garam masala, coriander and cardamom along with the coconut milk, broth, vinegar and honey.

Add the sautéed onion and tomatoes and return the lamb to the curry. Stir in the chopped spinach.

Cook about 45 minutes over medium-low heat, stirring once or twice.

Serves 4-6.