Gosht Vindaloo Curry

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. 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. 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. 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. 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. 5

   Serve with naan or spinach to the side.