Recipe by Kristie Dulton
Chop up all ingredients.
Saute onion garlic and ginger for about a minute or two.
Add vindaloo paste, heat to your liking as this is a hot recipe. Cook for a couple of minutes.
Add chopped toms, vinegar water or wine and sugar then bring to the boil.
Add chopped meat untill heated through,
Put lid on and turn heat down to low and walk away,
Give a stir about every 20 minutes and cook for about 2-3 hours.
Serve with basmati rice, garlic naan, yoghurt, mint and cucumber.
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