Prepare dry spice mix by roasting ingredients listed above for it in a frying pan. Roast on medium high for 2 minutes then grind them in a dry mixer. Set aside
In a blender add ingredients listed under tamarind slurry and blend to make a thick slurry/paste. Set aside
In a large bowl add lamb pcs, dry spice mix mixture & tamarind slurry/paste. Mix well with hand, cover with shrink wrap and let marinate in fridge for 8 hours or overnight
Remove marinated lamb from fridge an hour before cooking time
Heat a large nonstick saucepan/wok then add mustard oil
Once oil is hot add mustard seeds & cinnamon stick
As soon as mustard seeds begin to splutter add chopped onions
Stir fry onion for 4 to 5 minutes until brown then add lamb to saucepan
Mix well, cover with lid and cook for 10 minutes on medium high
After 10 minutes open lid, add 2 to 3 cups of water to soak lamb
Mix well, cover with lid and cook lamb vindaloo for 30 minutes first
Check to see if lamb is cooked and tender, otherwise cover with lid and cook for 30 more minutes
The time it takes to cook lamb depends on quality of lamb and marinating time
Open lid, add curry leaves. Mix well and let simmer for 1 more minute
Wala! Your spicy, tangy & delicious Lamb Vindaloo is ready!
Enjoy with steamed Basmati rice, Indian flatbreads or bread.