Lamb and Sweet Potato Vindaloo Stew

Serves 4

  • 2 tablespoons vegetable oil
  • 1 ½ lb leg of lamb or lamb steak, trimmed and cubed
  • 1 large sweet potato, peeled and cubed
  • 1 container (15 oz) Maya Kaimal Vindaloo (for club size use about 2 cups)
  • In a medium, heavy-bottom pot, heat the vegetable oil over medium-high heat. When the oil is hot, add the cubed lamb. Let brown on all sides, turning occasionally.
  • To the lamb, add the sweet potato, Vindaloo sauce and 1 cup of water. Cover and lower heat to allow the stew gently simmer. (This stew can also be made in a 350°F oven if the stovetop provides too high of a heat.)
  • Check the stew after 40 minutes. Make sure there is no scorching and add additional water, if necessary.
  • Continue to cook for an additional 30 minutes. The lamb should be fork-tender. Remove from heat. Serve warm over rice.



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