Adapted from WeAreNotMartha , who in turn adapted it from Madhur Jaffrey’s Indian Cooking

Vindaloo spices (we used some from our India trip. If putting together yourself, see the process at WeAreNotMartha

5 T white wine vinegar
1 t light brown sugar
10 T vegetable oil
2 medium onions, peeled and sliced into half-rings
1 1/3 C water
1.5 lb. boneless lamb, cut into 1-inch cubes
1-inch cube fresh ginger, peeled and coarsely chopped
1 small whole head of garlic, cloves separated and peeled
1 T ground coriander
1/2 t ground tumeric

Caramelize the onions in the oil, then puree. Add to the vindaloo spices for a nice paste.

With the ginger and garlic, make a paste with 2.3T of water.

Brown the meat on all sides, remove from pot, remove and place on a plate to catch any juices.

"Put the ginger garlic paste into the pot. Turn the heat down to medium and stir. Add the coriander and tumeric. Stir some more and add the lamb and any juices that have accumulated. Add the vindaloo paste and 1 C of water and stir. Bring to a boil. Then cover the pot and gently simmer for 45 minutes until lamb is tender. Make sure you stir the mixture a few times throughout the cooking time."