LAMB VINDALOO

Lamb Vindaloo image

This is another attempted recreation of the food prepared by India's Kitchen for our wedding. Lamb vindaloo is my brother's favorite dish there. Delicious!

Provided by Idena Suzanne

Categories Soups, Stews and Chili Recipes Stews

Time 1h10m

Yield 12

Number Of Ingredients 15

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Ingredients

1 tablespoon canola oil
4 pounds lamb stew meat
6 medium potatoes, peeled and cut into 1-inch pieces
1 onion, thinly sliced
1 cinnamon stick
4 tablespoons freshly grated ginger
4 teaspoons garam masala
1 ½ tablespoons freshly minced garlic
1 tablespoon minced jalapeno pepper
1 tablespoon ground coriander
2 teaspoons turmeric
2 teaspoons salt
½ teaspoon cayenne pepper
2 (15 ounce) cans diced tomatoes
½ cup chopped cilantro

Steps:

Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
Garnish with cilantro before serving.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 23.5 g, Cholesterol 82.4 mg, Fat 10.1 g, Fiber 3.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 576.9 mg, Sugar 3.1 g

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