Mudgeeraba Spices
Vindaloo Curry Recipe
This medium heat, full flavoured spicy Vindaloo is great for beef, lamb and chicken. This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Ingredients
- 60mls ghee/oil
- 2 finely diced medium onions
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 200g finely chopped tomatoes
- 2 tbsp Vindaloo Curry Masala
- 1kg your choice of Chicken, Lamb, Beef or Pork
- 2 cups boiling water
- 250g new potatoes
- Salt to taste
Method
- Heat the ghee in a large pan until hot. Add the onion, ginger, garlic, sauté.
- Add tomatoes and fry until soft and thick, stirring well.
- Lower the heat, add the Vindaloo Curry Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add water and bring to boil. Cook until meat is tender and liquid has reduced.
- Add potatoes and salt to taste. Cook until tender.
- Serve with rice, Nann bread and raita.
