Recipe by Kristie Dulton


  • Vindaloo paste the best ones are from Asian supermarkets

  • 1 Onion diced

  • 1 kg rump Steak or any meat of your choice

  • 3 Cloves of Garlic diced

  • 1 teaspoon Ginger diced

  • 1 can diced Tomato

  • .5 cup Vinegar

  • .25 cup water or white wine

  • 1 tablespoon brown sugar


  • 1.

    Chop up all ingredients.

  • 2.

    Saute onion garlic and ginger for about a minute or two.

  • 3.

    Add vindaloo paste, heat to your liking as this is a hot recipe. Cook for a couple of minutes.

  • 4.

    Add chopped toms, vinegar water or wine and sugar then bring to the boil.

  • 5.

    Add chopped meat untill heated through,

  • 6.

    Put lid on and turn heat down to low and walk away,

  • 7.

    Give a stir about every 20 minutes and cook for about 2-3 hours.

  • 8.

    Serve with basmati rice, garlic naan, yoghurt, mint and cucumber.

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