Easy Vindaloo

Author: Jane
Serves about 5
4 tsps. Vindaloo Paste (Ashoka or Patak's)
700 g chicken, pork, or lamb
1 can sliced white potatoes
2 Tbs. vinegar
1-2 onions, chopped or sliced
1 Tbs. sugar
Oil for frying
1 cup water

Cube the meat.

Heat oil and fry the potatoes until golden; set aside. 

Drain extra oil from the pan, or replenish if necessary.  Saute onions until golden.  Add the vindaloo paste and cook for 2-3 minutes.  Add the meat, vinegar, and sugar.  Add 1 cup of water, and bring to a boil.

Cook over medium heat until meat is tender and the sauce reduces slightly, adding more vindaloo paste or water if necessary.  A few minutes before serving, add the fried potatoes.

Serve hot, over rice, with a side of yoghurt or raita.

Notes and Variations

Helpful to drain the potatoes on paper towels to reduce the grease factor.

Leftover lamb roast is particularly good.

Adding some diced tomatoes is nice, but reduce the water if using the juice from the tomatoes.


Recipe pamphlet furnished by Ashoka (American Dry Fruits Ltd., India).