Description
Nutrition Information
Servings per package:
50
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
75 kJ
1500 kJ
Protein
0.6 g
12.2 g
Fat, total
0.8 g
15.6 g
-saturated
0.1 g
1.5 g
Carbohydrate
1.4 g
28.3 g
-sugars
0.5 g
10.8 g
Sodium
13 mg
257 mg
Ingredients
Coriander Seed, Turmeric, Chilli Powder, Cumin Seed, Black Pepper, Cinnamon, Green Cardamom Seed, Cloves
Recipe
Ingredients:
- 4 tbsp butter/ghee (60 g)
- 2 onions, finely chopped
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 200g finely chopped tomatoes
- 2 tbsp Vindaloo Curry Masala
- 1 kg (2.2 lb) your choice of Chicken, Lamb, Beef or Pork, diced
- 2 cups boiling water
- 250g new potatoes
- Salt to taste
Method:
Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Add tomatoes and fry until soft and thick, stirring well. Lower heat, add the Vindaloo Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the meat and seal well. Add the water. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Add potatoes and salt to taste. Cook until tender.
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