Lamb Vindaloo With Raita

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 1/2 cups plain low-fat yogurt
• 3/4 cup cucumber, chopped, seeded, peeled
• 3/4 cup tomato, seeded, chopped
• 1/4 teaspoon salt
• 1 teaspoon garam masala
• 1 1/2 cups sweet onions, thinly sliced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1/2-1 teaspoon cayenne
• 1/4 teaspoon ground cloves
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1 1/2 lbs lamb loin, cut in 3/4 inch cubes
• 1 cup tomato, chopped, seeded

Recipe

• 1 to prepare raita: spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 inch thickness. cover with additional paper towels; let stand 5 minute scrape into a bowl using a rubber spatula. stir in cucumber, 3/4 c tomato, 1/4 t salt and garam masala. cover and refrigerate.
• 2 to prepare vindaloo, combine onion and next 13 ingredients (through lamb) in a large bowl; marinate in fridge 30 minute.
• 3 heat large dutch oven over med-high. coat pan with cooking spray. add lamb mixture and saute 7 min or til lightly browned. stir in 1 c tomato. cover, reduce heat, and simmer 30-60 min or til lamb is tender, stirring occasionally. serve with raita and rice.