Directions

1. For the Vindaloo: 
2. Grind all spices into a fine powder. Add vinegar, sugar, garlic and ginger and make a smooth paste, adding water if necessary.
3. Cube the lamb and marinate in spice paste overnight.
4. When ready, heat oil in a crock pot and cook onion until golden. Add the lamb and sauté on medium for 5-10 minutes until starting to brown. Add 500 ml boiling water, cover the crock pot and cook on medium-low for 90 minutes, stirring occasionally.
5. The lamb should be fork tender when done. The sauce should be thick and dark brown.
6. For the Poutine: 
7. Heat up vindaloo gravy and add water as required to get the right thickness.
8. Warm lamb in a dry pan until heated through and shred the meat with forks to get a pulled texture.
9. Cook fries as per standard procedure, toss with curds and a pinch of salt. Pile on serving plate.
10. Top fries with lamb, then add the roasted peppers and zig-zag with the lemon ricotta mixture.
11. Top with vindaloo gravy then garnish with lemon zest.