Clay Oven's Habanero Lamb Vindaloo Recipe

Ingredients

• 1 large or two small habanero chiles, seeded and chopped
• 2 tablespoons vinegar
• 1 (2-inch) piece of fresh ginger, minced
• 8 cloves garlic, minced
• 2 cups water, divided, plus more for grinding the ginger and garlic and thinning the gravy if needed
• 2 tomatoes, finely chopped
• 1/4 cup grated coconut (you can use unsweetened frozen coconut)
• 1/4 cup rice bran or canola oil, divided
• 4 bay leaves
• 8 black peppercorns
• 1 cinnamon stick
• 4 cloves
• 1 teaspoon cumin seeds
• 2 pods green cardamom, smashed
• 3 white onions, finely chopped
• 1 whole dry red Kashmiri chile
• 1 tablespoon coriander powder
• 1 teaspoon turmeric
• 2 pounds lean lamb, cut into roughly1-inch cubes
• Salt to taste
• 1 tablespoon cumin powder
• 8 (1-inch) cubes boiled, peeled boiling potato
• 2 tomatoes, cut into quarters
• 1/4 cup chopped cilantro, divided