Lamb and Potato Vindaloo

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, fat trimmed, boned, cut into 1 1/2-inch pieces (round bone) or 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. 1

   Combine ginger, garlic, 2 Tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms.

2. 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. 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. 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.