In 1800 A.D., Portugal ruled the island of Goa, and they introduced vinegar to India; It is said that an Indian woman married into a Portuguese family. She added spices to the traditional Vindaloo curry, usually made with meat, garlic, vinegar & potatoes. This blend of the east and the west gives you a taste of Catholic Portugal cuisine in India.
2 Tablespoons vegetable oil
1 1/2 lbs boneless, skinless lamb shoulder, cut in 2 inch cubes
1 bottle of Rupen's Spicy Vindaloo Curry Sauce
2 medium-size potatoes, chopped in 2 inch cubes (skin-on)
1/2 cup chopped cilantro, for garnish
Pre-heat oven to 350 F.
In a medium-size Dutch oven, over medium heat, add oil.
Add lamb pieces and saute for fifteen minutes.
Alongside, boil 1 1/2 cups water.
Add hot water to the lamb along with the entire contents of Rupen's Spicy Vindaloo Curry Sauce. Mix.
Cover with a lid and bake for one hour and fifteen minutes. After about forty five minutes, add the potatoes, stir, and continue baking.
Garnish with cilantro, and serve.