Lamb and Potato Vindaloo


  • 1/4 cup peeled fresh ginger, chopped
  • 6 large garlic gloves
  • 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 dried crushed red pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 3 3/4 lbs lamb shoulder o-bone (round bone) chops, fat trimmed, boned, cut into 1 1/2-inch pieces
  • 2 medium onions, chopped
  • 1 cup canned tomato puree
  • 1/4 cup plain yogurt
  • 1 tablespoon white wine vinegar
  • 5 cups water
  • 2 medium Idaho russet potatoes, peeled, cut into 1 1/2-inch pieces
  • 3 tablespoons fresh cilantro, choped


  1. Combine ginger, garlic, 2 tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms.
  2. Heat remaining 1 tablespoon 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 lender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cilantro.
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Yield: Serves 4

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