Ingredients
-
2
-
4
-
2
-
2
-
2
-
2
-
2
-
2
-
1
-
3/4
-
-
-
-
-
Directions
Vindaloo Paste (Indian),Great condiment to keep in your refrigerator for whenever you get the urge for Indian food. Will keep indefinitely if put up properly. Great for pork or chicken. Use 1 tablespoon for each 1 1/2 pounds of meat.,Awesome recipe, takes a while to make but well worth it. Ill make a double batch next time and keep in the fridge. I normally use 2 Tbsp for greater heat or add a fresh red chilli ?? while cooking, great with Goat, beef, lamb or chicken.,This is delicious, and a change from the usual stew flavors that I’m used to. Add 1 Tbsp to 1 1/2 lbs of meat. I like to cut up the meat (pork usually), toss in some flour, and then brown in oil in a large pot. Add a cut up onion, saute for a couple minutes, then add 1 quart of chicken broth, a couple Tablespoons of this paste, and let it simmer on the stove for 20 minutes, then add 3 cut potatoes, and cook for an additonal 15 minutes. Add 3 Tbsp corn starch in 3 Tbsp cold water, then add this slurry to the pot and stir until thickened. Serve with some cilantro or parsley, and a dollop of greek yogurt or sour cream.
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Steps
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1
Done
|
Combine All Except the Oil in a Bowl and Stir to Form a Paste. |
|
2
Done
|
Heat Oil in a Sauce Pan Over Med-High, Add the Paste, and Reduce to Low. |
|
3
Done
|
Stir Vigorously For 8 Minutes, Scraping the Bottom to Ensure Spices Do not Burn. |
|
4
Done
|
Allow to Cool and Spoon Into Sterile Jar and Cap Tightly. |
