Peel with Zeal
Soak and soften the dried chilis and put it in the blender or processor to make a puree along with seasonings.
Rub a portion of vindaloo curry paste into the cut lamb pieces.
Sauté the onions. Add the remaining vindaloo paste, lamb, and potatoes.
Add the stock and tomatoes and let it simmer.
Unleavened Turkish Flatbreads
Simple Sautéed Greens