based on a Madhur Jaffrey Vindaloo recipe

Ingredients

• Vindaloo paste (see recipe)
• 6 cloves of garlic
• 2cm cube of fresh ginger
• 1 fresh red chili pepper (deseeded)
• 2 tbsps sunflower oil
• 500g cubed shoulder of pork (or braising steak)
• 1 tbsp ground coriander
• ¼ tsp ground tumeric
• ¼ tsp garam masala
• 180ml water

Method

1. Coarsely chop the garlic, ginger and fresh chili
2. Blend to a paste with 2-3 tbsps water
3. Dry the meat off with a paper towel and remove any excess fat
4. Heat the oil in a pan (if you have just made vindaloo paste, reheat the remaining oil)
5. Fry the ginger, garlic and chili paste for a few seconds
6. Add the ground spices and fry for a few seconds more
7. Add the meat and stir until all the meat is browned and coated in sauce
8. Add the vindaloo paste and water
9. Bring to the boil and stick it in the oven at 180C for an hour and a half (stirring occasionally) or cook in a slow cooker on high for 3 hours.

See also

• Vindaloo paste