Lamb Vindaloo

Servings: 4 | Serving size = about 2 cups

Cooking time: 60 minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 1 large white onion (chopped)
• 1 15-ounce can no salt added diced tomatoes
• 1 Tbsp. white wine vinegar
• 4 cloves garlic (chopped)
• 2 tsp. fresh ginger (minced)
• 2 tsp. garam masala
• 1 tsp. turmeric
• 1/2 tsp. ground cumin
• 1/4 tsp. cinnamon
• 1/8 tsp. cayenne pepper
• 1/2 tsp. salt
• fresh ground black pepper to taste
• 1 Tbsp. olive oil
• 1 lb. lamb shoulder (trimmed of fat and cut into 1 inch cubes)
• 1 1/2 lbs. Yukon gold potatoes (1 inch cubes)
• 1 cup water
• 4 Tbsp. fresh cilantro

Place the onion, tomatoes, vinegar, garlic, ginger, garam masala, turmeric, cumin, cinnamon, cayenne, salt, and pepper in a blender or food processor.

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.