By AngeNZ on October 05, 2005
Photo by IngridH
Photo by IngridH
"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."
Serving Size: 1 (81 g)
Servings Per Recipe: 4
"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!!"
"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"
"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!"
"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."
"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!"