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<ShopNCook version="1.0" generator="Shop&apos;NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="10975" locale="en">
<RecipeHeader>
<RecipeTitle>Jamie Oliver vindaloo</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Jeanne &amp; Paul, 2010</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>RECIPE RATINGCHAPTERSOURCEAVAILABLE?
Viewed: 81 times
Date Added: 12/23/10
Vindaloo (Curry)</IngredientText>
<Ingredient id="1111" quantity="2.0" unit="medium" comment="" defaultState="true" weightGram="110.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 medium</IngredientQuantity>
<IngredientItem>onions</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="4.0" unit="cloves" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4 cloves</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1-2 fresh red chillies to your taste
Thumb-sized piece of fresh root ginger</IngredientText>
<Ingredient id="744" quantity="1.0" unit="bunch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>Small bunch</IngredientQuantity>
<IngredientItem>fresh coriander</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1146" quantity="4.0" unit="" comment="ripe" defaultState="true" weightGram="123.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4</IngredientQuantity>
<IngredientItem>ripe tomatoes</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1803" quantity="0.0" unit="" comment="Ground" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Ground nut</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="696" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>vegetable oil</IngredientItem>
<IngredientComment>alternative</IngredientComment>
</Ingredient>
<IngredientText>Knob of butter</IngredientText>
<Ingredient id="2197" quantity="800.0" unit="grams" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>800 grams</IngredientQuantity>
<IngredientItem>diced pork shoulder</IngredientItem>
<IngredientComment>preferably free range or organic</IngredientComment>
</Ingredient>
<IngredientText>Half of a 283 gram jar of Patak’s Vindaloo Curry Paste</IngredientText>
<Ingredient id="1819" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Sea salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1973" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>freshly ground black pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="721" quantity="6.0" unit="tablespoons" comment="" defaultState="true" weightGram="15.9375" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>6 tablespoons</IngredientQuantity>
<IngredientItem>balsamic vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>runny honey</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2201" quantity="200.0" unit="grams" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>200 grams</IngredientQuantity>
<IngredientItem>natural yoghurt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1177" quantity="1.0" unit="" comment="" defaultState="true" weightGram="58.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1</IngredientQuantity>
<IngredientItem>lemon</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>To prepare your curry
Peel, halve, and finely slice your onions. Peel and finely slice the garlic. Finely slice the chili. Peel and finely slice the ginger. Pick the coriander leaves and finely chop the stalks. Cut the tomatoes into quarters.

To cook your curry
Get a large casserole-type pan on a medium to high heat and add a couple of lugs of groundnut oil and the butter. Add the onions, garlic, chili, ginger, and coriander stalks, and cook for 10 minutes, until softened and golden.
Add the pork and the vindaloo curry paste. Stir well to coat everything with the paste, and season with salt and pepper.
Add the tomatoes, balsamic vinegar, honey, and about 400 milliliters of water, enough to cover everything, and stir again.
Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it’s not sticking to the pan, and add extra water if necessary.
Only when the meat is tender and cooked, taste and season with salt and pepper--please season carefully.

To serve your curry
Feel free to serve with any fluffy rice and with a few spoonfuls of natural yoghurt dolloped on top.
Sprinkle over the coriander leaves and serve with some lemon wedges for squeezing over.

Yields: Serves 4-6
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</RecipeText>
</Recipe>
</RecipeList>
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