Curaloo? Vindurry?

This weekend ten of us are gathering at a friends house for a curry lunch and my contribution will be our favorite lamb curry. Well, it's not really a curry. It's kind of a mélange between a curry and a vindaloo.
A Curaloo? A Curdalry? A Vindurry? What ever you want to call it, it's delicious!

This is an easy recipe, but it needs up to a couple of hours to cook slowly so the lamb is melt-in-your-mouth tender.

• 1 inch piece minced or grated ginger
• 5 cloves minced garlic
• 5 minced green chili's
• 1/2 teaspoon turmeric
• 1/2 teaspoon mustard powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 kilo or 2 lb. lamb shoulder, cut into 1 inch cubes
• 3 sliced medium yellow onions
• 4 chopped medium tomatoes
• 1/4 cup red wine vinegar
• 1/2 cup neutral tasting oil, I use grapeseed but canola, sunflower or corn are also good
• salt to taste
• water
• chopped fresh cilantro (coriander for my British friends)

1. Mix and mash the first 7 ingredients together to make a kind of paste.
2. Heat the oil in a pan with a lid on medium and fry the sliced onions until golden.
3. Add the chopped tomatoes and fry for 5 minutes.
4. Add the paste and fry for another 5 minutes.
5. Put the lamb in the pan, pour the vinegar over, stir well to combine and cook for 10 minutes.
6. Add salt to taste and enough water to just cover.
7. Cover the pan and simmer until the lamb is tender and the juices thicken, about 1 to 2 hours. I know there's a big difference between 1 hour and 2 hours, but it depends on the lamb. One time I made this it took just an hour and another time it took a lot longer.
   
8. Garnish with chopped cilantro and enjoy.