One of our favorite Indian dishes around here! Vindaloo can be made with a variety of meats, typically chicken or shrimp, but use whatever you prefer. Use our Vindaloo spice blend for the base, and add our powdered hot chile for extra kick!

Ingredients

Marinade

• 1/2 Cup vinegar
• 8 garlic cloves (peeled)
• 2 Tbsp Hellfire Farm Vindaloo Spice Blend
• Hellfire Farm powdered chile as desired

Cooking

• 2-3 lb meat, cut into 1/2″-3/4″ chunks
• 1 onion, chopped
• 2 Tbsp tomato paste
• 1/2 Cup water
• cooking oil
• salt to taste

Directions

Blend the marinade ingredients into a fine paste. Cover the meat thoroughly and marinade in refrigerator for 4-6 hours.

Remove from refrigerator. Heat 2-3 Tbsp oil in a skillet (cast iron is best) on medium heat. Add the meat and cook for about 5 minutes, stirring often.

Add the onions and tomato paste and stir well. Then add the water.

Cover and reduce heat to low. Simmer for 15-20 minutes or until well done (If you use beef I recommend an hour to make it really tender)

Serve with rice (basmati, jasmine, etc.) and raita (recipe coming soon).