Vindaloo (chicken, beef, lamb)

By á-3654

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.

Ingredients

• # 1.76 lb 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 (other cooks recommend 1 C water if it simmers this long)

Preparation

Step 1

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