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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Indian Cooking Ingredients:
3 tablespoons vegetable oil |
1 7/8 kg boneless lamb shoulder, diced dried with paper towels |
6 pieces onions, medium finely chopped |
2 teaspoons gingerroot, fresh peeled and minced |
4 garlic cloves, minced |
6 -8 tablespoons vindaloo curry paste |
2 tablespoons tomato paste |
450 ml water |
1 1/2 teaspoons salt |
900 g potatoes, diced in 4 cm pcs |
15 g fresh cilantro, finely chopped |
Directions:
1. Heat 1 tsp oil in 5 liter pan, add 1/3 of the meat and sear uniformly. Once lightly browned transfer to a bowl and keep aside. Repeat for the remaining meat & 2 tsp oil.
2. Add remaining 1 tsp oil to the pan and heat again, add onions and cook for 15 minutes, stirring occasionally. Add ginger & curry paste, cook for 1 minute stirring constantly.
3. Add tomato paste & cook for 1 minute, stirring. Return lamb to the pot and add water, bring to a boil over high heat and cook for 1.5 hrs at low heat.
4. Add potatoes, stir & bring to a boil. Reduce heat and cook for an additional 30 - 45 minutes at low heat, or until potatoes are soft. Skim fat and sprinkle with cilantro.
5. Serve with naan or spinach to the side.
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