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Recipe for Vindaloo Curry

(Ref: RCP074)

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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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