Vindaloo

Vindaloo
Takes about 2 hours, all told
Serves ~6

1 Gigantic Onion, half-moons

2t Cayenne (plus 1 sliced habanero if you're feeling good)
1T Cumin
1t Black pepper
2t Salt
1t Fennel Seeds
1.5t Yellow Mustard Seed
1t Cinnamon
2t Cardamom
1t Paprika
5T Cider Vinegar (anything but Balsamic or Rice Wine)

1.5-2 lbs Cubed Meat (In order of preference Lamb, Pork roast, Chicken, Fish, Beef, Shrimp)
2 smaller yukon gold potatoes, cubed

5 cloves minced Garlic
1 square inch minced Ginger
1/4t Tumeric
2T Coriander
1 small can Tomato Sauce
Water

1c Frozen Peas
6oz plain greek yogurt
Cilantro

1. Get the onions nice and brown in a big cooking vessel - I use a wok. Transfer to a blender.
2. Prep the Meat. Brown it in the wok, and reserve in a bowl along with the potatoes.
3. Add all the spices and vinegar to the onions and puree. Add water if needed to get it to blend.
4, Very quickly stir fry the ginger and garlic. Add the tumeric/coriander and get them fragrant
5. Add the meat, potatoes, puree (Vindaloo paste), tomato, and enough water to get halfway up the top later of everything - better to have less than too much.
6. Simmer for 45 minutes, or until potatoes are done.
7. Add peas, yogurt and cilantro, cook for a minute or two to get the peas edible, and serve over rice.