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Lamb and Potato Vindaloo
Created by: Howcan Team
Ingredients
- 1 lb lamb, cut into cubes
- 2 large potatoes, peeled and cubed
- 3 tbsp vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2-3 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric
- 2 tbsp vindaloo paste
- 1 cup tomato puree
- 1 cup water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds and cook until they start to pop.
- Add the chopped onions, garlic, ginger, and green chilies. Cook until the onions are soft and translucent.
- Add the vindaloo paste and turmeric. Cook for 2-3 minutes to release the flavors.
- Add the lamb cubes and cook until they are browned on all sides.
- Stir in the tomato puree and water. Season with salt to taste.
- Cover and simmer for 45 minutes, stirring occasionally, until the lamb is tender.
- Add the cubed potatoes to the pot and cook for an additional 15 minutes, or until the potatoes are cooked through and the sauce has thickened.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Lamb Vindaloo, a fiery and flavorful dish with roots in the Indian region of Goa, has a rich history dating back to the 15th century when Portuguese explorers introduced vinegar and garlic to the local cuisine. The addition of potatoes to this classic dish adds a delightful texture and absorbs the bold spices, creating a harmonious blend of flavors. Renowned chefs in Goa and Mumbai have perfected this dish, infusing it with their unique culinary expertise. Today, the best version of Lamb Vindaloo with potatoes can be savored in authentic Indian restaurants worldwide. The key to achieving the perfect Lamb Vindaloo with potatoes lies in balancing the tangy vinegar, fiery chilies, and aromatic spices to create a tantalizing symphony of flavors.
80 min
4
450 calories
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