Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo

Submitted by AngeNZ

"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."

 

• Ready In: 1hr 23mins
• Ingredients: 17
• Serves: 4

ingredients

• 800 g lean meat, cut into 3cm pieces
• 1 large onion, finely sliced
• 2 teaspoons ground cumin
• 1⁄4 teaspoon chili powder
• 2 teaspoons yellow mustard seeds (ground)
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground cardamom
• 2 teaspoons ground turmeric
• 1⁄2 teaspoon ground cloves
• 1 tablespoon black peppercorns (cracked)
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1⁄3 cup white wine vinegar
• 3 teaspoons garlic (crushed)
• 1 1⁄2 teaspoons ginger (crushed)
• 1⁄2 cup water

directions

1. Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
2. Heat oil in medium to large pot and add onions. Stir until onions are soft.
3. Add vindaloo mix to pot and cook for 1 to 2 minutes.
4. Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
5. Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.

Reviews

[IngridH]

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!

 

[mickeydownunder]

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!

 

[David.Neubeck]

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!!

 

[sams1]

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

 

[NewAussieMum]

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!