Lamb Vindaloo

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

1 ½ pounds boneless lamb shoulder stew meat or a leg, cut down into 2 inch pieces

2 tablespoon ghee or olive oil

1 large onion thinly sliced

¾ pound new potatoes cut in half

2 cups chicken stock or water or beef stock

1 15 oz can crushed tomatoes

fresh cilantro for garnish

subheading: Vindaloo Paste:

4 dried chiles de árbol stems removed

¼ cup distilled white vinegar + 2 tablespoons vinegar

½ onion

3 garlic cloves

1 ½ inch fresh ginger peeled

2 teaspoon cumin ground

2 teaspoon garam masala

1 teaspoon ground mustard

1 teaspoon turmeric powder

1 teaspoon kosher salt

1 teaspoon coconut sugar

½ teaspoon ground clove

Directions at peelwithzeal.com

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