Lamb and Potato Vindaloo | Idaho Potato Commission

Name: Lamb and Potato Vindaloo | Idaho Potato Commission
Ingredients: 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

idahopotato.com

Combine ginger, garlic, 2 tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms. Heat remaining 1 tablespoon oil in heavy large pot over medium high heat. Add half of...

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Ingredients

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