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    You are in: Home / Recipes / Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo Recipe
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    Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on December 02, 2009

      This was very good, and really easy to make. I made a half recipe, but based on the other reviews, I doubled the liquid, and it came out beautifully. I also cooked it in a small cast iron dutch oven (instead of a skillet), which may have helped with the liquid not evaporating so fast. We enjoyed this over steamed rice, and since it was a bit on the spicy side, I topped my serving with a bit of sour cream (yogurt would have been better, but I didn't have any). Thanks for a lovely recipe, which I will definitely make again!

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    • on May 13, 2009

      ABSOLUTELY LOVED the taste, true! Used hot cayenne pepper in place of chili powder too! I LOVE vindaloo hot and spciy as can be! Then again, might be me! Used 400 g lamb backstrap today! When I covered and put on low after about 20 minutes checked on it and had started to stick so I added about 1/2 cup water and so far so good and has not taken away from the TERRIFIC taste. If you can let me know what I did wrong and yes it stayed on low the entire time in a non stick Jamie Oliver pan covered. Thanks!

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    • on January 10, 2009

      Way too little sauce, if you leave it simmering for 1 1/4 hours it will be burnt to a cinder - author please correct this recipe!!

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    • on September 06, 2007

      This was very easy and tasted great! I made it for fathers day and everyone loved it. I was really happy that it wasn't to hot, just a lovely balance of flavours. Thanks

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    • on September 10, 2006

      Delicious and really quick to prepare. I used Asian rice wine vinegar as I was out of white. I also added 1/3 cup water for simmering then let it reduce just before serving. I served it over boiled potatoes. Yum!

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    • on June 16, 2006

      This is a superb recipe. Easy and very delicious. I used diced beef, added 1 tablespoon of tomato paste and half a cup of water and used a pressure cooker. It took 25 minutes to cook and the meat was melt in the mouth. I served it with my rice pulao #172520, some yoghurt and pappadums. I can't wait to try it with the other meats.

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    • on March 12, 2006

      For a five-step recipe, this was great. We're vegan, so we used fake-steak strips in this, and we found we needed to add some water to it. This was a great way to spice up dinner! Thanks!

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    Nutritional Facts for Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo

    Serving Size: 1 (81 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 65.1
     
    Calories from Fat 29
    45%
    Total Fat 3.2 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 588.5 mg
    24%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.9 g
    11%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    lean meat

    white wine vinegar

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