Lamb And Potato Vindaloo
I found this recipe on the idaho potato commission website. i've only made it once but it was really yummy. vindaloo is a type of indian curry and uses several different spices. if you do not have some of these spices they are easy to find at a neighborhood grocery store. serve over rice.
Steps
Combine ginger , garlic , 2 tablespoons vegetable oil and next 7 ingredients in processor.
Puree until paste forms.
Heat remaining 1 tablespoon of oil in heavy large pot over medium high heat.
Add half of lamb.
Saut until brown , about 8 minutes.
Using slotted spoon , transfer lamb to bowl.
Repeat with remaining lamb.
Add onions and spice paste to pot.
Saut until onions are tender , about 8 minutes.
Return lamb to pot.
Add tomato puree , yogurt and vinegar.
Simmer over medium heat until sauce is thick , stirring occasionally , about 15 minutes.
Add 5 cups water.
Increase heat and bring to boil.
Reduce heat to medium.
Gently simmer uncovered until lamb is almost tender , about 50 minutes.
Add potatoes.
Cover and simmer until potatoes and lamb are tender , stirring occasionally , about 35 minutes.
Season to taste with salt and pepper.
Transfer to serving bowl.
Sprinkle with cilantro.
Ingredients
fresh ginger, garlic cloves, vegetable oil, paprika, ground cumin, turmeric, ground coriander, dry crushed red pepper, ground cardamom, ground cloves, lamb shoulder, onions, tomato puree, plain yogurt, white wine vinegar, water, russet potatoes, fresh cilantro