Lamb Vindaloo

Ingredients

• 4 dried chilies de árbol
• 6 cloves garlic (, peeled)
• 1- inch knob of ginger (, peeled)
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric powder
• 1 teaspoon tamarind concentrate
• 1 teaspoon kosher or fine sea salt
• 1/4 cup red wine vinegar
• 2 pounds boneless lamb shoulder (, cut into 1-inch cubes)
• 1/4 cup ghee
• 2 medium red onions (, finely diced)
• 2 tablespoons tomato paste
• 2 cups water
• 10 curry leaves ((optional))
• 1 pound yellow potatoes (, peeled and cubed)
• 1/3 cup fresh cilantro (, roughly chopped)

Instructions

1. 1

   Place the chilies in a small bowl or jar and cover with hot water. Soak for 20-30 minutes until re-hydrated.

2. 2

   Remove any stems from the peppers and place them in a small blender or food processor. Add the garlic, ginger, garam masala, cumin, paprika, turmeric, tamarind concentrate, salt, and red wine vin-egar. Blend on high speed until a smooth paste is formed.

3. 3

   Combine the paste with the lamb in a large mixing bowl and toss well. Cover the bowl and mari-nate in the refrigerator for at least 4 hours or up to overnight.

4. 4

   Heat the ghee in a large, heavy-bottomed pot over medium-high heat. Add the onions and sauté until tender and translucent, about 3-4 minutes.

5. 5

   Add the lamb to the pot and cook, stirring occasionally, until it has browned, about 8-10 minutes.

6. 6

   Stir in the tomato paste and cook until it starts to brown, about 2-3 minutes.

7. 7

   Pour in the water, scraping the bottom of the pot with a wooden spoon. Add the curry leaves and bring the water to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.

8. 8

   Add the potatoes to the pot and continue cooking for another 30 minutes, until the potatoes are ten-der.

9. 9

   Season with sea salt, to taste, then ladle the vindaloo into bowls and garnish with fresh cilantro.