Spicy Lamb Vindaloo

Prepare the spice blend by dry-roasting cumin seeds, mustard seeds, coriander seeds, black peppercorns, cinnamon stick, cloves, cardamom pods, and dried red chilies in a pan over medium heat until fragrant, about 2-3 minutes. Remove from heat and let cool.

Grind the cooled spices into a fine powder using a spice grinder or mortar and pestle.

In a large bowl, combine the ground spice powder with turmeric, paprika, brown sugar, salt, white vinegar, and ginger-garlic paste to make a thick marinade.

Add the lamb pieces to the marinade, mix thoroughly to coat well, cover, and refrigerate to marinate for at least 2 hours, preferably overnight.

Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown, about 8-10 minutes.

Add the marinated lamb along with all the marinade to the pot. Brown the lamb on all sides, about 6-8 minutes.

Pour in water, bring to a boil, then reduce heat to low and cover. Simmer gently for 60-75 minutes, or until the lamb is tender.

If using potatoes, add them about 25 minutes before the end of cooking to soften and absorb flavors.

Adjust seasoning if needed. Remove from heat and garnish with chopped fresh cilantro before serving.