Prep 8 mins
Cook 1 hr 15 mins
Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.
- 800 g lean meat, cut into 3cm pieces
- 1 large onion, finely sliced
- 9.85 ml ground cumin
- 1.23 ml chili powder
- 9.85 ml yellow mustard seeds (ground)
- 7.39 ml ground cinnamon
- 2.46 ml ground cardamom
- 9.85 ml ground turmeric
- 2.46 ml ground cloves
- 14.79 ml black peppercorns (cracked)
- 9.85 ml olive oil
- 4.92 ml salt
- 4.92 ml sugar
- 78.07 ml white wine vinegar
- 14.78 ml garlic (crushed)
- 7.39 ml ginger (crushed)
- 118.29 ml water
- Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
- Heat oil in medium to large pot and add onions. Stir until onions are soft.
- Add vindaloo mix to pot and cook for 1 to 2 minutes.
- Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
- Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.
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!
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!
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!!