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Beef/ Chicken/ Lamb or Pork Vindaloo

Beef/ Chicken/ Lamb or Pork Vindaloo

Published on 26 May 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4-6
    • Difficulty Level

This is one of my favourite curries.  It is from the Goan region and because of the Portuguese influences it is made with either Beef or Pork.  It is a hot, spicy curry with a bit of acidity which is added by vinegar.

You could also make it using chicken.

If using pork or beef, see my Curry-Meat Technique by clicking here. You will NOT use this technique if you are making the recipe with chicken

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Ingredients

  • 1 kg Beef, Pork Shoulder or Lamb (cook using my Curry-Meat Technique by clicking here) or Chicken Thighs (on the bone)
  • 1 tsp Cayenne Pepper
  • 2 Tbsp paprika (not smoked)
  • 1/2 tsp Turmeric powder
  • 2 Tbsp Coriander Seed, ground
  • 1 tsp Cumin, ground
  • 1 Tbsp Garam Masala
  • 3 Tbsp Rice oil
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, crushed
  • 2 Tbsp very finely grated fresh Ginger
  • 3 Tbsp Vinegar
  • 1 cup chicken stock

Instructions

  1. If you are making pork or beef - Prepare the meat using my Curry-Meat technique - click here for technique.
  2. Put the oil into a deep frying pan or pot large enough to comfortably hold all the ingredients and set over a medium heat on the stove-top.
  3. When the pot is hot add the onion and stir. Cook onions until they are translucent. Stir in the garlic and ginger, and cook for 20 seconds. Add all the spices and stir for 30 seconds making sure the spices do not burn.
  4. Add the chicken stock and vinegar and stir making sure everything is mixed properly.
  5. Add the meat (if beef, lamb or pork prep as in step 1 above) and let it cook (uncovered) so that the liquid can evaporate until a thick sauce clings to the meat - about 20 minutes.
  6. Once done serve with basmati rice and your favourite condiments.

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