for 2 people

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

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.

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