Spicy Lamb Vindaloo

Ingredients

• 2 lbs lamb shoulder, cubed
• 3 tablespoons oil
• 2 onions, chopped
• 6 cloves garlic, minced
• 2 inches ginger, grated
• 3 tablespoons vindaloo curry paste
• 1 tablespoon paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon cumin
• 3 tablespoons vinegar
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot. Brown lamb in batches, about 5 minutes per batch. Set aside.
2. Add onions and cook until golden, about 10 minutes.
3. Add garlic, ginger, and all spices. Cook for 2 minutes.
4. Add vinegar, tomatoes, and broth. Return lamb to pot.
5. Bring to a boil, then reduce heat and simmer covered for 1.5 hours.
6. Season with salt. Garnish with cilantro and serve with rice or naan.