Vascos Indian Vindaloo
Gewürzhaus Recipe. Serves 3-4
Tip: If using chicken, lift the meat out when cooked and simmer the sauce for remaining time, then re-place chicken and heat through before serving.
Ingredients
300g lamb or pork, diced (pork is traditional)
5 cloves garlic, grated
2cm piece ginger, grated
150ml coconut milk
1 small onion
2 tbsp oil
¼ tsp salt
Steamed rice, to serve
Directions
Salt meat and set aside for one hour.
Make a runny paste from spice, garlic, ginger, coconut milk and 75ml of water in a blender or mortar and pestle. Place marinade in bowl with lamb and marinade for 2-3 hours in fridge.
Heat oil in heavy based pan. With thongs, remove lamb pieces from sauce and fry off. Add onion and fry for a few minutes. Add remaining sauce and bring to a rapid simmer, allowing to bubble for 30-40 minutes or until meat is tender. Add water if necessary throughout cooking. Serves 4.