pices make a sauce, add vindaloo paste.
Cook for about
oriander has wilted into the vindaloo.
Matching the Vindaloo seasoning and water tablespoon for tablespoon, make the Vindaloo paste by mixing together the Vindaloo seasoning, cayenne pepper (if using) and 2-5 tablespoons water. Set aside.
In large fry pan, heat the 2 tablespoons oil and brown the meat, in batches if necessary. Remove the meat and brown the onion.
Return meat to fry pan with the onion and add the Vindaloo paste, 1 cup water, vinegar, and salt. Cook 30 minutes.
Add potatoes and cook until tender, about 45 minutes.
br>I made a raita recipe#47590. This is cool and
o serve.
For the vindaloo, place the mustard seeds into
xtra taste.
Add the vindaloo flavoured tuna first and stir
Combine meat and vindaloo paste in a large bowl.
he jar of Patak's Vindaloo sauce and simmer for 15
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
To male Vindaloo Paste; Place the ginger, garlic,
= You have now created your vindaloo paste - You can make this
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.
In a covered skillet, heat the oil on high. Brown the lamb pieces, turning to brown each side every couple minutes or so, about 5 minutes total. While browning, season the lamb with salt and black pepper. Place lamb pieces into a bowl. Turn heat to low and add the onions. Cook, stirring occasionally, until the onions just begin to soften, 3-5 minutes. Add the chili pepper, garlic and tomato. Stir mixture under medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Add the curry powder and lamb and ...
nd let wilt.
Add vindaloo and reduce heat.
Simmer
nd refrigerate.
To prepare vindaloo, combine onion and next 13
erving bowls. Top with beef vindaloo. Serve with yogurt, toasted coconut