Lamb and Idaho Potato Vindaloo YIELD: 4 ¼ cup chopped, peeled fresh ginger 6 large garlic cloves 3 Tbsps. vegetable oil 1½ tsps. paprika 1½ tsps. ground cumin 1 tsp. turmeric 1 tsp. ground coriander ½ tsp. dried crushed red pepper ½ tsp. ground cardamom ¼ tsp. ground cloves 3¾ lbs. lamb shoulder o-bone (round bone) chops, fat trimmed, boned, cut into 1½” pieces 2 medium onions, chopped 1 cup canned tomato puree ¼ cup plain yogurt 1 Tbsp. white wine vinegar 5 cups water 2 medium Idaho ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.