Vasco's Indian Vindaloo

Name: Vasco's Indian Vindaloo
Prep time: 4 h
Cook time: Invalid date
Total time: Invalid date
Yield: 4
Ingredients: 4tbsp Gewürzhaus Vasco’s Vindaloo Spice; 300g lamb or pork, diced (pork is traditional); 5 cloves garlic, grated; 2cm piece ginger, grated; 150ml coconut milk; 1 small onion; 2 tbsp oil; ¼ tsp salt; Steamed rice, to serve

Easy

4.5hrs

Dairy Free

Vasco's Indian Vindaloo

Servings

Prep Time

4 hours

I once met an Indian man who told me with great sweeping arm gestures about the history and meaning of the Vindaloo curry. Aloo, meaning potato in Hindi! Historians, however, attribute the dish to Portuguese ship merchants’ influences in the south of India – vinho, meaning wine, and alho, meaning garlic. I will steer through safe waters and name this dish according to both sources – India for its potatoes and Portugal for its circumnavigator.

Ingredients

4tbsp Gewürzhaus Vasco’s Vindaloo Spice
300g lamb or pork, diced (pork is traditional)
5 cloves garlic, grated
2cm piece ginger, grated
150ml coconut milk
1 small onion
2 tbsp oil
¼ tsp salt
Steamed rice, to serve

Directions

Salt meat and set aside for 1 hour.
Make a runny paste from spice, garlic, ginger, coconut milk and 75ml of water in a blender or mortar and pestle. Place marinade in bowl with lamb and marinade for 2-3 hours in fridge.
Heat oil in heavy based pan. With tongs, remove lamb pieces from sauce and fry off. Add onion and fry for a few minutes. Add remaining sauce and bring to a rapid simmer, allowing to bubble for 30-40 minutes or until meat is tender. Add water if necessary throughout cooking.

To serve

Serve on steamed rice.

Recipe Note

If using chicken, lift the meat out when cooked and simmer the sauce for remaining time, then re-place chicken and heat through before serving.

Comments

Appreciate the comment / advice very much – respect! & have a great new year – this is going to be our first dinner of the new year

The spice mix is good, however this recipe is not a vindaloo. There is no coconut milk in a vindaloo. It needs vinegar (coconut, malt or red wine vinegar all work) and puréed tomatoes.