Lamb Vindaloo Curry

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Nutrition per serving    (USDA % daily values)
CAL
1229
FAT
282%
CHOL
82%
SOD
12%

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Ingredients for 2 servings

salt and black pepper

1 large yellow onion , roughly sliced

1 garlic clove , minced

2 teaspoons red wine vinegar or white wine vinegar

1 medium ripe tomato , coarsely chopped

2 teaspoons hot vindaloo curry powder

long-grain rice , for serving (such as Basmati)

1 lb lamb stew meat , trimmed and cut into 1-2-inch cubes

1/4 cup fresh peas or frozen peas (or another vegetable)

2 small potatoes , chopped into 1-2-inch pieces or 1 large potato , chopped into 1-2-inch pieces

2 cups water

1 bay leaf

1 tablespoon oil

1 small chili, seeds removed and finely chopped (optional)

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