Lamb and Idaho Potato Vindaloo

November 1, 2008

1 Min Read

Tara Fitzpatick

YIELD: 4

¼ cup	chopped, peeled fresh ginger
6	large garlic cloves
3 Tbsps.	vegetable oil
1½ tsps.	paprika
1½ tsps.	ground cumin
1 tsp.	turmeric
1 tsp.	ground coriander
½ tsp.	dried crushed red pepper
½ tsp.	ground cardamom
¼ tsp.	ground cloves
3¾ lbs.	lamb shoulder o-bone (round bone) chops, fat trimmed, boned, cut into 1½” pieces
2	medium onions, chopped
1 cup	canned tomato puree
¼ cup	plain yogurt
1 Tbsp.	white wine vinegar
5 cups	water
2	medium Idaho russet potatoes, peeled, cut into 1½” pieces
3 Tbsps.	chopped fresh cilantro

Combine ginger, garlic, 2 Tbsps. vegetable oil and the next 7 ingredients into a food processor. Puree until paste forms.
Heat remaining 1 Tbsp. oil in a large, heavy pot over medium-high heat. Add half of the lamb. Sauté until brown, about 8 minutes. Using slotted spoon, transfer lamb to bowl. Repeat with remaining lamb. Add onions and spice paste to pot. Saute 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 and 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.

Photo and recipe: Idaho Potato Commission

About the Author

Tara Fitzpatrick

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.