3 lbs boneless lamb
1/4 cup vegetable oil
1/4 cup cider vinegar
3 tablespoons tamarind pulp
salt to taste
2 tablespoons vegetable oil
1 big white onion
6 garlic cloves
2 tablespoons fresh ginger root
1/2 cup vegetable oil
3 cups onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground mustard
3 teaspoons turmeric
1 1/2 teaspoons red (cayenne) pepper
3 teaspoons paprika
1 teaspoon ground cinnamon
hot water

Lamb VindalooPreparation:

Cut lamb into small pieces. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature  for 5 hours.Put two tablespoons oil, onion, garlic and ginger in a food processor 

and puree. Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid  burning.. Add the puree. Reduce the heat and add cumin, mustard, turmeric,

red  pepper, paprika, sumac and cinnamon. When the spices begin to sizzle and turn   dark (about 15 seconds), add the lamb and bones; reserve the marinade. Cook  until slightly seared (about 10 minutes). Add water to the marinade to make 2  1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).