2 tablespoons vegetable oil
1 ½ lb leg of lamb or lamb steak, trimmed and cubed
1 large sweet potato, peeled and cubed
1 15-oz container Maya Kaimal Vindaloo
1. In a medium, heavy-bottom pot, heat the vegetable oil over medium-high heat. When the oil is hot, add the cubed lamb. Let brown on all sides, turning occasionally.
2. To the lamb, add the sweet potato, Vindaloo sauce and 1 cup of water. Cover and lower heat to allow the stew gently simmer. (This stew can also be made in a 350 degree oven if the stovetop provides too high of a heat.)
3. Check the stew after 40 minutes. Make sure there is no scorching and add additional water, if necessary.
4. Continue to cook for an additional 30 minutes. The lamb should be fork-tender. Remove from heat. Serve warm over rice.