Lamb And Potato Vindaloo

• 1/4 cup chopped peeled fresh ginger
• 6 large garlic cloves
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon dry crushed red pepper
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 3 3/4 lbs lamb shoulder (round bone) or 3 3/4 lbs lamb chops, fat trimmed, boned, cut into 1 1/2-inch pieces
• 2 onions, chopped
• 1 cup canned tomato puree
• 1/4 cup plain yogurt
• 1 tablespoon white wine vinegar
• 5 cups water
• 2 medium russet potatoes, peeled and cut into 1 1/2-inch pieces (idaho)
• 3 tablespoons fresh cilantro, chopped

1. Combine ginger, garlic, 2 Tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms.
2. Heat remaining 1 Tablespoon of oil in heavy large pot over medium high heat. Add half of lamb. Saute until brown, about 8 minutes. Using slotted spoon, transfer lamb to bowl. Repeat with remaining lamb. Add onions and spice paste to pot. Saute until onions are tender, about 8 minutes.
3. 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.
4. Add potatoes; cover and simmer until potatoes and lamb are tender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cilantro.

fresh ginger, garlic, vegetable oil, paprika, ground cumin, turmeric, ground coriander, red pepper, ground cardamom, ground cloves, lamb shoulder, onions, tomato puree, plain yogurt, white wine vinegar, water, russet potatoes, fresh cilantro

Taken from www.food.com/recipe/lamb-and-potato-vindaloo-307214 (may not work)