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Nutrition Facts
Serving Size 1 (80g) Recipe makes 4 servings The following items or measurements are not included below: 800 g lean meat 1 tablespoon black peppercorns 1/3 cup white wine vinegar
Calories 65
Calories from Fat 29		(45%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 588mg		24%
Potassium 142mg		4%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 1.9g	7%
	Sugars 2.9g
Protein 1.3g		2%
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Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo

Recipe #140177 | 1½ hours | 8 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: MilliesMum
Oct 5, 2005

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.

SERVES 4 (change servings and units)

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.

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Featured Reviews for This Recipe

From: mickeydownunder

On May 13, 2009

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!

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From: Chef #1121501

On Jan 10, 2009

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!!

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From: sams

On Sep 6, 2007

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

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From: JNS

On Jun 16, 2006

This is a superb recipe. Easy and very delicious. I used diced beef, added 1 tablespoon of tomato paste and half a cup of water and used a pressure cooker. It took 25 minutes to cook and the meat was melt in the mouth. I served it with my rice pulao #172520, some yoghurt and pappadums. I can't wait to try it with the other meats.

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