LAMB VINDALOO

LAMB VINDALOO

Serves 6

  • 2 tablespoons vegetable oil
  • 2  lbs 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 to 1 ½ cubes
  • 1 container Maya Kaimal Vindaloo 
  • 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.
  • Add 3/4 Maya Kaimal 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. 
  • Add remaining Vindaloo sauce and heat through. 
  • Serve with basmati rice or Indian naan or other flatbread.