Place the chilies in a small bowl or jar and cover with hot water. Soak for 20-30 minutes until re-hydrated.

Remove any stems from the peppers and place them in a small blender or food processor. Add the garlic, ginger, garam masala, cumin, paprika, turmeric, tamarind concentrate, salt, and red wine vin-egar. Blend on high speed until a smooth paste is formed.

Combine the paste with the lamb in a large mixing bowl and toss well. Cover the bowl and mari-nate in the refrigerator for at least 4 hours or up to overnight.

Heat the ghee in a large, heavy-bottomed pot over medium-high heat. Add the onions and sauté until tender and translucent, about 3-4 minutes.

Add the lamb to the pot and cook, stirring occasionally, until it has browned, about 8-10 minutes.

Stir in the tomato paste and cook until it starts to brown, about 2-3 minutes.

Pour in the water, scraping the bottom of the pot with a wooden spoon. Add the curry leaves and bring the water to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.

Add the potatoes to the pot and continue cooking for another 30 minutes, until the potatoes are ten-der.

Season with sea salt, to taste, then ladle the vindaloo into bowls and garnish with fresh cilantro.