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
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 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.
Serve with basmati rice or Indian naan or other flatbread.