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Kumar's Vindaloo Sauce: an Indian curry with onion, tomato, chilli and many other authentic spices. Vindaloo has a unique spicy, sweet and sour flavour. Delicious combined with lamb, pork, fish or tiger prawns. |
Heat: |
Hot - Indian |
Serves: |
3-4 |
Preparation Time: |
5 mins |
Cooking Time: |
1 hour+ |
Ingredients: |
350g lean lamb or pork
| | | | Kumar's Vindaloo Sauce
| | | | 150g sweet potatoes
| | | | 700g mixed vegetables, or French beans
| | | | Sunflower Oil or Olive Oil - 4 tbsp
| | | | Garlic Clove - 1 (crushed)
| | | | Salt and Pepper
| | | | Rice - 200g
| | | | 200g plain yoghurt (for a milder flavour) | |
Method: |
• Heat 2 tablespoons of oil in a wok or frying pan and fry the meat on all sides over a high heat for about 1½ minutes.
• Now add the Vindaloo Sauce. Turn down the heat, place the lid on the pan and simmer for 40 minutes until the meat is tender.
• Peel and cut the sweet potatoes into 2cm cubes and add these to the pan. Simmer for a further 20 minutes.
• Cook the rice according to the instructions on the packet.
• Trim and halve the French beans. Slice the pepper into strips.
• While the curry is cooking, heat the remaining 2 tablespoons of oil in a wok or frying pan and stir-fry the vegetables and the crushed garlic clove, seasoning with salt and pepper to taste.
• While the curry is cooking, heat the remaining 2 tablespoons of oil in a wok or frying pan and stir-fry the vegetables and the crushed garlic clove, seasoning with salt and pepper to taste.
• Serve the vegetables, rice, yoghurt and Vindaloo separately. |
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Indian Food > Books, Gifts, FREE Recipes > Indian Recipes > Meat Recipes > Recipe for Vindaloo Curry 
