Lamb Vindaloo

I've made this with pork and with lamb. It's not bad for a slow cooker version, very simple to assemble.

• I found 1 cup water much too much to add. Probably only 1/2 cup would be sufficient.
• Second time I toasted and ground coriander and cumin seeds, rather than using already ground.
• Needed salt at the table, but that's OK if you're serving an Indian pickle, which is usually salty.
• 1/4 tsp cayenne doesn't begin to make it hot. I used 1 tsp the second time, and it was hottish, but not in any sense challenging.

For an easy vindaloo, Pork or lamb vindaloo from Madhur Jaffery's Quick & Easy Indian Cooking is better. For a more authentic version, Goan-style hot and sour pork (Vindaloo) from Jaffrey's Indian Cooking is excellent.