Lamb and Idaho Potato Vindaloo
|¼ cup||chopped, peeled fresh ginger|
|6||large garlic cloves|
|3 Tbsps.||vegetable oil|
|1½ tsps.||ground cumin|
|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|
|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