1
In a mixing bowl, combine the ginger, paprika, coriander, turmeric, cayenne, cumin, salt, pepper, garlic and lemon juice to make a paste. Drain the lamb of any excess juices, then add to the bowl with the spice mix and toss to coat fully, rubbing the spices into the meat.
2
In a large pot, heat 2 tablespoons of oil over high heat. Add the lamb and sear on all sides, working in batches to avoid crowding the pan. Place the seared lamb on a plate.
3
Heat another 2 tablespoons of oil in the pot over medium heat. Add the vindaloo paste, onion, garlic, ginger, crushed tomatoes, diced tomatoes, water, cilantro, salt, and pepper. Bring to a simmer, stirring. Turn off the heat and blend the sauce until smooth with an immersion blender.
4
Return the seared lamb to the sauce in the pot, along with the potatoes, and bring to a simmer over medium heat. Cook for 20-30 minutes, until the lamb and potatoes are cooked through and flavorful. Fold in the peas.
5
Meanwhile, place the rice, cardamom, garlic, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce to low, cover, and cook until the grains are tender, about 20 minutes.
6
Combine all of the mint yogurt ingredients in a small bowl. Whisk well and season to taste.
7
Divide the cardamom rice between bowls, top with lamb vindaloo and mint yogurt. Serve with naan on the side.