4 lbs Monsoon Kitchens® (MK) Vindaloo Sauce
7 lbs lamb stew meat
3 lbs peeled and cubed potatoes one inch size
½ – ¾ cup vegetable oil
½ cup minced garlic
- Thaw Monsoon Kitchens Vindaloo Sauce in the refrigerator or hot water bath.
- Heat oil and sauté garlic until golden.
- Add lamb and sauté until lamb is cooked and not pink any more.
- Add Monsoon Kitchens Vindaloo Sauce and simmer.
- Add potatoes and some water so the sauce is not too thick.
- Cook until lamb and potatoes are cooked.
- Remove in hotel pan.
- Serve with plain boiled basmati rice or naan.