Lamb and Potato Vindaloo

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I found this recipe on the Idaho Potato Commission website. I've only made it once but it was really yummy. Vindaloo is a type of Indian curry and uses several different spices. If you do not have some of these spices they are easy to find at a neighborhood grocery store. Serve over rice.

Ingredients Nutrition

Directions

  1. Combine ginger, garlic, 2 Tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms.
  2. Heat remaining 1 Tablespoon of oil in heavy large pot over medium high heat. Add half of 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. Sauté until onions are tender, about 8 minutes.
  3. 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. Gently simmer uncovered until lamb is almost tender, about 50 minutes.
  4. 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.

Reviews

(1)
Most Helpful

This was just what I was looking for! I only substituted 1/2 cup coconut milk for the yogurt because of lactose problems, but it was just like the lamb vindaloo they make at my favorite Indian restaurant when I ask for MILD. I almost left out the chili, but I figured we could handle a little in a good sized recipe, and I was right! It got rave reviews! Thanks for posting it. Mary

mary134e February 02, 2009

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