*Following an Alton Brown tip, we use a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, the veggies stay crisp and it cuts down the final prep time down. Traditionally, yogurt is not in Vindaloo, but for a creamier version or to bring the heat down, add during the last 5 min. of simmering.
Mix Vindaloo with 4 Tbsp. melted ghee or oil and 4 Tbsp. water to make a paste; set aside. In a large skillet, heat 2 Tbsp. ghee or oil over medium-high heat. Brown meat on all sides then remove from pan. Meanwhile, microwave frozen vegetables for 2 to 2½ min. Lower skillet heat to medium, add remaining ghee or oil and saute onions while stirring. Add veggies, vinegar and Vindaloo paste and mix together thoroughly. Cook for 2 to 3 min., stirring occasionally. Reduce heat to low and stir in browned meat, sea salt and water. Cover and simmer for 15 to 20 min., stirring occasionally. Adjust seasoning as desired. For more spice, sprinkle in additional Vindaloo. If too spicy, you may want to add yogurt. Simmer uncovered for 5 min.
Serve over rice with chopped cilantro and pita, tortilla, chapati or naan bread.