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Lamb and Potato Vindaloo

Yield: Serves 4

1/4 cup chopped peeled fresh ginger
6 large garlic gloves
3 Tbsp vegetable oil
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/2 tsp dried crushed red pepper
1/2 tsp ground cardamom
1/4 tsp ground cloves
3 3/4 lbs lamb shoulder o-bone (round bone) chops, fat trimmed, boned, cut into 1 1/2-inch pieces
2 medium onions, chopped
1 cup canned tomato puree
1/4 cup plain yogurt
1 Tbsp while wine vinegar
5 cups water
2 medium Idaho russet potatoes, peeled, cut into 1 1/2-inch pieces
3 Tbsp chopped fresh cilantro

Combine ginger, garlic, 2 Tbsp vegetable oil and next 7 ingredients in processor. Puree until paste forms.
Heat remaining 1 Tbsp oil in heavy large pot over medium high heat. Add half of lamb. Sauté until brown, about 8 minutes. Using slotted spoon, transfer lamb to bowl. Repeat with remaining lamb. Add onions and spice paste to pot. Sauté until onions are tender, about 8 minutes.
Return lamb to pot. Add tomato puree, yogurt and vinegar. Simmer over medium heat until sauce is thick, stirring occasionally, about 15 minutes. Add 5 cups water. increase heat and bring to boil. Reduce heat to medium. Gently simmer uncovered until lamb is almost tender, about 50 minutes.
Add potatoes; cover and simmer until potatoes and lamb are lender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cilantro.

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