It’s variable to the point of vagary, and it’s a bit painful to go through the steps in my head, since I know I’m unlikely to make a vindaloo any time soon – but here it is approximately, as an act of masochism:
[INDENT]1 pound of lamb, cubed
1/4 cup of yogurt
1 tablespoon coriander paste
4 tablespoons olive oil
6 cloves of garlic, chopped
2 tsp chili powder
1 teaspoon cumin
8 chili peppers, finely diced
1 tablespoon white wine vinegar
1/2 tablespoon dijon mustard (yes, really)
1 teaspoon turmeric
1/4 teaspoon cinnamon
1 onion, diced
1 potato, diced
1 cup of coconut milk
1 cup of beef stock
Mash up the chilis and garlic with the coriander paste, then mix in the dijon, cumin, turmeric, chili powder, cinnamon, vinegar and yogurt.
Sautee the onion and potatoes in the olive oil over a medium heat until onions are soft and add the spice mixture. Stir ocassionally for 5 minutes or a little longer, adding a bit of water (or a very little bit of rosewater) midway. I sometimes throw a splash of ale in there and nobody has complained about it.
Raise the heat to medium-high and throw the lamb in there. Stir constantly for five minutes or so.
Add coconut milk and beef stock, allow to come to a boil, then simmer for up to an hour, with a little attention.[/INDENT]This is probably a little less acidic than a proper vindaloo. I sometimes add a little Shriracha sauce near the end; I’m not proud.