Lamb Vindaloo
Servings
4Serving size
Serving size = about 2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 large White onions (chopped) |
| 1 15-ounce can No salt added diced tomatoes |
| 1 100 grams White wine vinegar |
| 4 clove Garlic, raw (chopped) |
| 2 tsp. Ginger root, raw (peeled and minced) |
| 2 tsp. Garam masala |
| 1 tsp. Ground turmeric |
| 1/2 tsp., whole Ground cumin |
| 1/4 tsp. Ground cinnamon |
| 1/8 tsp. Cayenne pepper |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil |
| 16 ounces Lamb shoulder (trimmed of fat and cut into 1 inch cubes) |
| 1 1/2 pound Yukon gold potatoes (1 inch cubes) |
| 1 cup Water |
| 4 9 sprigs Coriander (cilantro) leaves, raw |
Instructions
Process until smooth.
Place the olive oil in a large skillet over medium high heat.
Add the lamb and cook until well browned on all sides.
Add the potatoes and cook for about two minutes, stirring frequently.
Add the sauce from the blender to the pan and stir.
Add the water.
Reduce the heat to low until the pot is simmering.
Cook, stirring occasionally, until the lamb and the potatoes are tender (about 40 minutes). Garnish with cilantro and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This dish is so easy. Lamb shoulder is the perfect star of this curry. It is inexpensive and brings a terrific rich flavor to the dish. As with most curries, this is a one pot meal and the hardest clean up is the blender jar.