Lamb and Potato Vindaloo

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.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 1⁄4 cup  chopped peeled fresh ginger
• 6  large garlic cloves
• 3  tablespoons  vegetable oil
• 1 1⁄2 teaspoons paprika
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon turmeric
• 1  teaspoon ground coriander
• 1⁄2 teaspoon dry crushed red pepper
• 1⁄2 teaspoon ground cardamom
• 1⁄4 teaspoon ground cloves
• 3 3⁄4 lbs lamb shoulder (round bone) or 3 3⁄4 lbs lamb chops, fat trimmed, boned, cut into 1 1/2-inch pieces
• 2  onions, chopped
• 1  cup  canned tomato puree
• 1⁄4 cup plain yogurt
• 1  tablespoon white wine vinegar
• 5  cups water
• 2  medium russet potatoes, peeled and cut into 1 1/2-inch pieces (idaho)
• 3  tablespoons fresh cilantro, chopped

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.