Gosht Vindaloo Curry

• 3 tablespoons vegetable oil
• 1 7/8 kg boneless lamb shoulder, diced dried with paper towels
• 6 pieces onions, medium finely chopped
• 2 teaspoons gingerroot, fresh peeled and minced
• 4 garlic cloves, minced
• 6 -8 tablespoons vindaloo curry paste
• 2 tablespoons tomato paste
• 450 ml water
• 1 1/2 teaspoons salt
• 900 g potatoes, diced in 4 cm pcs
• 15 g fresh cilantro, finely chopped

1. Heat 1 tsp oil in 5 liter pan, add 1/3 of the meat and sear uniformly. Once lightly browned transfer to a bowl and keep aside. Repeat for the remaining meat & 2 tsp oil.
2. Add remaining 1 tsp oil to the pan and heat again, add onions and cook for 15 minutes, stirring occasionally. Add ginger & curry paste, cook for 1 minute stirring constantly.
3. Add tomato paste & cook for 1 minute, stirring. Return lamb to the pot and add water, bring to a boil over high heat and cook for 1.5 hrs at low heat.
4. Add potatoes, stir & bring to a boil. Reduce heat and cook for an additional 30 - 45 minutes at low heat, or until potatoes are soft. Skim fat and sprinkle with cilantro.
5. Serve with naan or spinach to the side.

vegetable oil, lamb shoulder, onions, gingerroot, garlic, curry, tomato paste, water, salt, fresh cilantro

Taken from www.food.com/recipe/gosht-vindaloo-curry-303721 (may not work)