6 Reviews of Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo

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.

From: NewAussieMum

On Sep 10, 2006

Delicious and really quick to prepare. I used Asian rice wine vinegar as I was out of white. I also added 1/3 cup water for simmering then let it reduce just before serving. I served it over boiled potatoes. Yum!

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

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!

From: Vegan Courtney

On Mar 12, 2006

For a five-step recipe, this was great. We're vegan, so we used fake-steak strips in this, and we found we needed to add some water to it. This was a great way to spice up dinner! Thanks!

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!!