Servings 40 5 oz servings
- 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.