Lamb and Potato Vindaloo

INGREDIENTS:¼ cup chopped, peeled fresh ginger
6 large garlic cloves
3 Tbsp. vegetable oil
1½ tsp. paprika
1½ tsp. ground cumin
1 tsp. turmeric
1 tsp. ground coriander
½ tsp. dried crushed red pepper
½ tsp. ground cardamom
¼ tsp. ground cloves
33/4 lbs. lamb shoulder o-bone (round bone) chops, fat trimmed, boned, cut into 1½ in. pieces
2 medium onions, chopped
1 cup canned tomato purée
¼ cup plain yogurt
1 Tbsp. white wine vinegar
5 cups water
2 medium Idaho® russet potatoes, peeled, cut into 1½ in. pieces
3 Tbsp. chopped fresh cilantro DIRECTIONS: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. 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. NUTRITIONAL INFORMATION: SERVINGS:4 servings From:Executive chef Mohinder Singh, India’s, Denver PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION