Lamb Vindaloo

Ingredients

• 1 1/2 pounds boneless lamb shoulder (stew meat or a leg, cut down into 2 inch pieces)
• 2 tbsp ghee (or olive oil)
• 1 large onion (thinly sliced)
• 3/4 pound new potatoes (cut in half)
• 2 cups chicken stock (or water or beef stock )
• 1 15 oz can crushed tomatoes
• fresh cilantro (for garnish)
• 4 dried chiles de árbol (stems removed)
• 1/4 cup distilled white vinegar (+ 2 tablespoons vinegar)
• 1/2 onion
• 3 garlic cloves
• 1 1/2 inch fresh ginger (peeled)
• 2 teaspoon cumin (ground)
• 2 teaspoon garam masala
• 1 teaspoon ground mustard
• 1 teaspoon turmeric powder
• 1 teaspoon kosher salt
• 1 teaspoon coconut sugar
• 1/2 teaspoon ground clove

Instructions

1. 1

   --- Vindaloo Paste ---

2. 2

   Soak the dried chiles in ¼ cup hot water mixed with ¼ cup of vinegar until soft, about 20 minutes.

3. 3

   Puree: Drain the chilis. Add to a blender or small food processor along with the additional vinegar and the remaining paste ingredients. Puree until smooth.

4. 4

   --- Lamb Vindaloo ---

5. 5

   Marinate: Rub half the vindaloo curry paste into the lamb pieces, cover and chill in the fridge for at least 4 hours. Up to 24 hours. Cover the remaining paste and store it in the fridge.

6. 6

   Saute: Melt the ghee in a large pan. Add onions, and cook, stirring, until caramelized, about 20 minutes. Add the remaining vindaloo paste and stir to coat.

7. 7

   Sear: Add the lamb, along with all the marinade, and cook until browned. Add the potatoes and stir to combine.

8. 8

   Simmer: Add the stock and tomatoes to the pan. Bring to a simmer. Cook for 30 to 40 minutes, until the lamb is tender.

9. 9

   Serve over rice and garnish with fresh cilantro.