CURRIES OF ORIGIN: VINDALOO CURRY

- METHOD -

In a bowl, mix together yoghurt, vinegar, garlic and ginger. 

Then coat the deboned, cubed lamb or 4 sliced chicken breasts in the Cape Herb & Spice Vindaloo Spice.

Heat the vegetable oil or clarified butter in a deep saucepan and fry the meat to brown on all sides.  Once brown, remove the meat from the saucepan and place into the yoghurt marinade. Heat the vegetable oil the same saucepan and fry the sliced onions with the Cape Herb & Spice Vindaloo Spice.

Then add the meat from the yoghurt mixture, water, tomato puree and bring to a gentle simmer for 45 minutes. Add the brown sugar, salt and the rest of the yoghurt marinade to the pot and heat through.

The dish can be served with dhal, sambals of your choice or chapattis.

Recipe Image by: Mike Hultquist