Indian Lamb Vindaloo
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 lb 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 |
This is a super spicy Indian curry dish. You may substitute, beef, chicken or pork if desired.
- Blend first 12 ingredients in a food processor until a paste forms.
- Add the paste to a large saute pan and cook, stirring occasionally, about 3 minutes.
- Add lamb and potatoes and saute for another 5 minutes.
- Add broth and bring to a boil.
- Reduce heat to medium low, cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes.
- Uncover and simmer until lamb is cooked through, about 15 minutes longer.
- Season with salt and pepper to taste. If you like it blazing hot you can add more habanero if desired.
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