Cook time: 1-1.5 hours Serves 4-5 people
Ingredients:
- 800g meat of your choice (red meat recommended)
- 1 onion (pureed or VERY finely diced)
- 1 Tablespoon crushed ginger
- 1 Tablespoon crushed garlic
- 3 Tablespoons tomato paste
- 200ml tomato puree
- 2 Tablespoons apple cider vinegar
- half to 1 tsp chilli powder depending on heat preference
- 300ml water
- 1 teaspoon sugar
- 1.5 teaspoons Celinas Pantry Vindaloo spice mix
Method (FOR RED MEAT ONLY):
- Cut meat into large 1 inch pieces.
- Marinate diced meat in 1 teaspoon of Celinas Pantry Vindaloo spice mix for at least 30 minutes, or overnight if possible.
- Heat a small amount of oil in a large saucepan or skillet over medium heat
- Add onion, garlic and ginger. Cook until slightly golden then add the meat to the pan. Continue cooking over medium heat until well sealed.
- Now add the the tomato paste, salt to taste and chilli powder. Fry for a further 5 minutes stirring regularly to avoid sticking.
- Increase temperature to high heat then add tomato puree, apple cider vinegar, sugar and 200ml water.
- Bring to a gentle boil then reduce heat to low.
- Cover and simmer gently for 45 minutes to an hour, or until meat is tender.
- Once meat is tender add the remaining 100ml of water and half teaspoon of vindaloo spice mix.
- simmer on medium low heat for a further 10 minutes
- Taste for seasoning before serving. You may need to add a pinch of sugar, salt or chilli powder to suit your taste preference.
- Serve garnished with coriander and fresh sliced chillies
ALTERNATE METHOD FOR CHICKEN:
Follow recipe ingredients as above but reduce water to 100ml and simmer on medium low heat UNCOVERED for 30-40 minutes or until chicken is cooked through and sauce is thick. I recommend using chicken thigh fillets if making chicken vindaloo.