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
- Coarsely chop the garlic, ginger and fresh chili
- Blend to a paste with 2-3 tbsps water
- Dry the meat off with a paper towel and remove any excess fat
- Heat the oil in a pan (if you have just made vindaloo paste, reheat the remaining oil)
- Fry the ginger, garlic and chili paste for a few seconds
- Add the ground spices and fry for a few seconds more
- Add the meat and stir until all the meat is browned and coated in sauce
- Add the vindaloo paste and water
- 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.