Lamb Vindaloo
Here’s a classic that would normally be time-consuming to make from scratch, but our Spicy Vindaloo sauce makes it ridiculously easy. The main thing required for this dish is TIME, since lamb does best with a long slow simmer. We suggest you start this dish 2 hours before serving, to give the meat a chance to tenderize and the flavors a chance to meld.
Serves 6
Ingredients
2 tablespoons vegetable oil
2 lb boneless shoulder or leg or of lamb, cut into 1 ½ to 2-inch cubes
1 large potato or sweet potato, peeled and cut into 1-inch cubes
1 jar Maya Kaimal Spicy Vindaloo
Preparation
Step 1
In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed lamb and brown lightly on all sides.
Step 2
Add the Spicy Vindaloo sauce and potatoes. Partially cover and gently simmer over low heat until lamb is fork tender, about 1 ½ hours. In the last half hour of cooking, check sauce consistency, if thin, remove lid to allow sauce to reduce and thicken.
Step 3
Serve with basmati rice or Indian naan or other flatbread.
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