Lamb Vindaloo with Potatoes

By miss5elements

Ingredients

• 2 t safflower oil
• 1.5 lbs lean lamb stew meat, cut into 1/4" chunks
• 1/2 t salt
• 1 (15oz) container Maya Kaimal vindaloo sauce
• 3/4 c water
• 3/4 lb fingerling potatoes, halved lengthwise
• chopped fresh cilantro for garnish
• cooked basmati rice for serving

Preparation

Step 1

1. In a lg heavy skillet w/a tight fitting lid, heat oil over high heat.
2. Add lamb, sprinkle w/salt & cook, stirring occasionally, until browned.
3. Add vindaloo sauce & H2O, bring to a boil.
4. Lower heat & simmer, covered, 30 minutes.
5. Stir in potatoes, cover, & continue to simmer until lamb & potatoes are very tender, 30-40 more minutes.
6. Sprinkle w/cilantro & serve w/rice.