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Lamb and Potato Curry
(Aloo Gosht — India)

Serve with hot cooked rice or Puris.

Ingredients



Instructions

  1. Cook and stir onion, garlic and jalapeno pepper in oil in Dutch oven until onion is tender.
  2. Add lamb. Cook and stir over medium-high heat until lamb is light brown, about 15 minutes; drain fat.
  3. Stir in tomatoes, coriander, cumin, salt, turmeric and chili powder; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until sauce is thick, about 15 minutes.
  4. Add potatoes, water and vinegar. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  5. Uncover and simmer, stirring occasionally, until lamb and potatoes are tender and sauce is thickened, 15 to 20 minutes.
  6. Sprinkle with cilantro.
  7. Serve with hot cooked rice if desired.

Yields 6 servings.


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