Jamie Oliver vindaloo

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Source: Jeanne & Paul, 2010

RECIPE RATINGCHAPTERSOURCEAVAILABLE? Viewed: 81 times Date Added: 12/23/10 Vindaloo (Curry)
2 medium	onions
4 cloves	garlic
1-2 fresh red chillies to your taste Thumb-sized piece of fresh root ginger
Small bunch	fresh coriander
4	ripe tomatoes
	Ground nut
	vegetable oil, alternative
Knob of butter
800 grams	diced pork shoulder, preferably free range or organic
Half of a 283 gram jar of Patak’s Vindaloo Curry Paste
	Sea salt
	freshly ground black pepper
6 tablespoons	balsamic vinegar
1 tablespoon	runny honey
200 grams	natural yoghurt
1	lemon

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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