Lamb and Potato Vandaloo Curry Version 1
Heat oil. Add lamb and Vindaloo paste; cook over med heat for 10 min. Add cubed potatoes and cook an additional 10 min. Add chopped tomato and yogurt and cook till all moisture has evaporated and the meat is nicely browned, 15-25 min. Add 2 cups of water. Bring to a boil, cover and reduce heat to simmer. The curry is ready when the meat is tender and the sauce has thickened. Serve with rice or naan, raita, and a sweet chutney. Version 2
Heat oil, cook lamb and paste over med heat for 10 min. Add cubed potatoes, cook 10 min more. Add chopped tomato and yogurt, cook till all moisture has evaporated and the meat is well browned, 15-25 min. Add 2 cups of water. Bring to a boil, cover and reduce to simmer. Serve when the meat is tender and the sauce has thickened, with rice, naan and chutney. Recipe courtesy of Cinnabar Specialty Foods |