Goan Vindaloo

Name: Goan Vindaloo
Prep time: 25 min
Total time: 1585 min
Yield: 2
Ingredients: 2 tbsp red wine vinegar; 1 ½ tbsp tamarind paste; 1 ½ tbsp Fine Food Vindaloo Curry; 400 g pork ragout; 1 tbsp ghee; 1 onion; 2 garlic cloves; 1 tsp mustard seeds; 1 tin chopped tomatoes (approx. 400 g); 1 bay leaf; ½ tbsp lime juice; 1 tsp liquid honey; 1 ¼ tsp salt

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

2 tbsp red wine vinegar

1 ½ tbsp tamarind paste

1 ½ tbsp Fine Food Vindaloo Curry

400 g pork ragout

Curry

1 tbsp ghee

1 onion, finely chopped

2 garlic cloves, sliced

1 tsp mustard seeds

1 tin chopped tomatoes (approx. 400 g)

1 bay leaf

½ tbsp lime juice

1 tsp liquid honey

1 ¼ tsp salt

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How it's done

Marinade

Stir the vinegar, tamarind paste and curry in a bowl. Add the meat, mix and leave to marinate in the fridge for approx. 24 hrs.

Curry

Heat the ghee in a pan. Add the onion, garlic and mustard seeds, sauté for approx. 2 mins. Add the tomatoes and bay leaf with the marinated meat, mix. Cover and braise over a low heat for approx. 2 hrs., stirring occasionally. Add the lime juice and honey, season with salt, mix.

Good to know

Serve with:	Rice

How-tos

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«Goan Vindaloo»

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2 people

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