Ravi's Lamb Vindaloo / Vindalee

I love when Ravi's in town: the guys get together and cook a very spicy vindaloo over at Jaime's place in La Presa.  The house alone is worth the visit; it brings back memories of 'Lauray' (our house in the 70's); with its flock wallpaper and sprawling, unkempt garden.

serves 5

1¼ kg lamb shank, cut into 5-7cm pieces
100ml olive oil

2 large onions

2 heaped tbsp of masala paste

300g crushed/ blended tomato

2 good pinches of salt

4 tbsp of spice mix (for very spicy)

water

4 tbsp sherry vinegar

1kg basmati rice
75ml olive oil or Ghee

masala paste

1 head of garlic

50-70g fresh ginger

small bunch fresh coriander

for the spice mixture (If you don't have whole spices, use pre-ground, just make sure they are fresh):

5 Cloves
1 tsp Turmeric

1 tsp Ground Coriander seeds

1 teaspoon ground cinnamon
1 tsp fennel seeds

1 teaspoon ground cumin

1½  teaspoons cayenne

1½  tablespoon paprika
1 tsp Ground ginger

1. Peel the garlic and ginger: then, pick the coriander leaves. Using an electric coffee grinder or hand blender; blend the ingredients to form a smooth paste.
2. In a deep metal dish or marmite, heat the oil. Finely chop the onions and when the oil is hot enough (drop in a couple of pieces of onion: if they sizzle, it's hot enough), add the onion.

3. Stir over a medium heat for about 5 minutes; or, until the onions are translucent and lightly coloured.

4. Stir in 2 heaped tablespoons of the masala paste and cook for 2 minutes.
5. Add the meat, brown lightly and cover in the masala mix.

6. Stir in 2 or 3 tablespoons of the dry spice mix; or 4 if you are feeling brave.
7. Pour in the tomato, combine and season well and add the vinegar.
8. Add enough water to completely cover the meat. Leave to simmer for 45 minutes.

for the rice
9. Wash the rice well using one hand to rub the grains against one another; do this 3 times.
10. Add enough water to cover the rice by 1"inch. Put the lid on.
11. Bring the water to the boil; then, reduce the heat and simmer for 10 minutes.
12. Leave to stand for 3 minutes before adding the oil and serving.