Gosht Vindaloo Curry

Indian Cooking

• Ready In: 2 hrs 55 mins
• Serves: 6
• Yields: 6

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.