In Tuscaloosa, we have one Indian restaurant: Sitar (formerly known as Maharaja). It is wonderful but it can be quite expensive. We love getting the Gosht Vindaloo (spicy tomato sauce with goat) and the Chicken Afghani (mildly spicy and sweet mango curry sauce with chicken). I have never figured out exactly how to make chicken Afghani, but today tried a bottle of Vindaloo simmer sauce from target (Archer Farms brand) and used lamb instead of goat and it was wonderful and way cheaper! I didn't follow the directions on the bottle because I was trying to make it closer to what Sitar's tastes like. The bottle recommended a vegetarian recipe. I highly recommend this dish be served with basmati rice and naan bread. Basmati rice is a much longer grain rice and is very thin and flavorful. To make it restaurant style, I recommend steaming it with a few cloves, cumin seeds, cardamom, or saffron threads. Today I made mine plain. I bought pre-prepared garlic naan bread in the Target bakery section and re-heated it according to directions.
This dish is the kind of curry where the first bite isn't very hot, and then after 3 spoonfuls, the heat starts to build! Delicious! Though I recommend for those who like dishes to be "Indian hot" or "thai hot" to add 2 or 3 thai chili peppers to the pot when cooking!
1 lb. lamb stew meat (our grocery didn't have it so I bought 1 pound worth of lamb shoulder loin cuts, took out the bone and cartiledge, and diced into 1 inch cubes)
3 large yukon gold potatoes peeled and chopped
1 large yellow sweet onion peeled and chopped
2 tablespoons tomato paste
2 tablespoons olive oil
1/2 cup green peas
1 jar vindaloo simmer sauce from target, I have also heard that Pataks brand is good.
basmati rice (2 cups cooked to directions, I highly recommend buying a rice cooker if you make rice often, saves soooooo much trouble)
salt and pepper to taste
In a skillet, quickly brown the lamb meat with the olive oil and a pinch of salt and pepper. Transfer to a slow cooker (crock pot) set on high heat. Add the diced onion, potato, tomato paste, and jar of vindaloo sauce. Fill the jar back up with water and close the lid. Shake up the jar to make sure that the water gets all the sauce bits left, and add the water to the pot. Let sit stirring occasionally on high for four hours. Take the top off and add the peas. Let cook for 30 more minutes with the top off to thicken the sauce. You could also add garbanzo beans (chick peas) and a bit of plain yogurt to this. The sauce already has coconut milk in it. Archer farms also makes a vindaloo kit that comes complete with rice and peas for a smaller meal.