Indian Lamb Vindaloo
Indian, Rice & Pasta
Ingredients
- 3 cups onions, chopped
- 1 1/2 cups tomatoes, seeded
- 2 1/2 tbs white vinegar
- 3 garlic cloves, chopped
- 2-3 tsp fresh ginger, grated or minced
- 1 tsp tomato paste
- 2 tsp garam masala
- 2 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 habanero pepper, seeded and minced
- 2 tbs vegetable oil
- 1 1/2 lbs lamb shoulder, trimmed of fat and cubed into 1 inch pieces
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 1/2 cups chicken broth
kosher salt and black pepper to taste
Description
This is a super spicy Indian curry dish. You may substitute, beef, chicken or pork if desired.
Directions
1. Blend first 12 ingredients in a food processor until a paste forms.
2. Add the paste to a large sauté pan and cook, stirring occasionally, about 3 minutes.
3. Add lamb and potatoes and sauté for another 5 minutes.
4. Add broth and bring to a boil.
5. Reduce heat to medium low, cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes.
6. Uncover and simmer until lamb is cooked through, about 15 minutes longer.
7. Season with salt and pepper to taste. If you like it blazing hot you can add more habanero if desired.