Lamb Vindaloo Tacos With Cucumber Raita

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Ingredients for 4 servings

1/2 cup white vinegar

3 dried Guajillo chilies (or other not too spicy dried chilies), seeds and stem removed

3 dried Chile De Arbol (or other spicy dried chilies), seeds and stem removed

1 cinnamon stick broken in half

3 cloves

5 cloves green cardamom

1/2 teaspoon whole cumin seeds

1/2 teaspoon black mustard seeds

1 teaspoon black peppercorns

4 cloves garlic

1 inch fresh ginger peeled and minced

1/2 cup coconut milk

1 1/2 teaspoon salt

3 pounds lamb shanks

1/2 cup plain yogurt (preferably greek yogurt)

2 tablespoons lemon juice (about 1 lemon)

1/2 teaspoon salt

1/2 hothouse cucumber (or other seedless cucumber) diced fine

1 small yellow onion halved and sliced thinly

1/4 cup lemon juice (about 2 lemons)

2 tablespoons vegetable oil

1 yellow onion diced

1 tablespoon ground coriander seed

2 teaspoons garam masala

1 tablespoon white vinegar (for finishing)

cilantro chopped (for garnish)

15 corn tortillas (for serving)

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