Active Prep: 10 min
Cook: 30 min
- 4 Tbsp. Vindaloo
- 7 Tbsp. ghee or olive oil, divided
- 1 lb. choice of meat, cut into 1-inch cubes
- 2 cups frozen potatoes or veggie combo*
- 1 cup chopped onion
- 3 Tbsp. white wine vinegar
- 1 tsp. Sel Marin de Guerande Grey Sea Salt
- 3/4 cup water
- 1/2 cup plain yogurt* (optional)
- fresh cilantro for garnish
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*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 or serve alongside the dish as a garnish.
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. Lower skillet heat to medium, add remaining ghee or oil and saute onions until softened, about 5 min. Add vinegar and Vindaloo paste and mix 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. Meanwhile, microwave frozen vegetables for 2 to 2 1/2 min. Uncover skillet and stir in the microwaved veggies and yogurt, if using. Simmer, uncovered, for 5 more min. Taste and adjust seasoning if desired. Top each serving with fresh cilantro.
Serve over rice with pita, tortilla, chapati or naan bread.
Mike Johnston, Savory Spice founder