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Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo

Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo created 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.

Ready In:
1hr 23mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@AngeNZ
Contributor
@AngeNZ
Contributor
"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."
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  1. IngridH
    Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo Created by IngridH
    Reply
  2. 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!
    Reply
  3. 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!
    Reply
  4. 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!
    Reply
  5. 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!!
    Reply
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