Mince Vindaloo Curry

30 November 2019 By

This week at the end of a long working day at my Floreat pop up stand my neighbour Phil messaged me with …

“Hi Latasha I made a small dish of pork-and-veal mince vindaloo last night with Mutti tomatoes. It is delicious! I had some for lunch just now and it is even better than last night. I have a little left (just one small-ish serve). Would you like me to drop it off to you this evening so you can try it?”

I wasted no time polishing it off with some yoghurt and rice. It was such a scrumptious dish I’ve asked Phil to share the recipe. It’s always such a pleasure for me as the maker, to hear how my pastes are used and personally I enjoy it even more than when I cook it myself. I am sure any leftovers of Mince Vindaloo Curry will make a lovely filling for a pie!

Ingredients − Serves 4

  • 1 x large red onion, peeled and diced
  • 500 g pork and veal mince
  • 2 x 400 g cans Mutti cherry or baby roma tomatoes (or use one of each!)
  • ⅓ jar Latasha’s Kitchen Vindaloo Masala Paste
  • 1 heaped tsp dark brown sugar

Method

  1. In a medium pot, saute onions until they just start to go soft.
  2. Add Latasha’s Kitchen Vindaloo Masala Paste, cook for a few minutes with a little water as required to stop it sticking (LOVE that smell!)
  3. Add the mince and a good pinch of salt.
  4. Brown the meat in the sauce on high heat for about 10-15 minutes.
  5. Add the tomatoes, stirring intermittently until bubbling away nicely then reduce heat to low.
  6. Add dark brown sugar then cover and simmer for about 30-45 minutes. Remove the lid and reduce the sauce slightly if it needs it.
  7. Serve with rice and yoghurt.

TIP: Try not to eat it so fast you burn yourself because it tastes so good, and you have to have more.