Lamb And Potato Vindaloo - cooking recipe

Ingredients

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

Preparation

Combine ginger, garlic, 2 Tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms.
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.
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 tender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cilantro.