Vindaloo

Ingredients for 4 servings:

• 150 g curry paste
• 800 g pork
• 200 g natural yogurt
• 3 cm ginger
• salt and pepper
• 1 dash of oil (peanut oil)
• 1 tbsp honey, liquid
• 6 tbsp balsamic vinegar
• 4 cloves garlic
• 1 bunch of coriander leaves
• some butter
• 2 onions
• 4 tomatoes
• 2 chili peppers
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel the onions, halve lengthwise, and cut into thin half-rings. Peel the garlic and fresh ginger, and finely slice them. Finely slice the red chili. Pick the coriander and set aside, then finely chop the stalks. Quarter the tomatoes. Heat a little oil and butter in a large saucepan over medium-high heat. Sauté the onions with the garlic, ginger, chili peppers, and coriander stalks for 10 minutes until soft and golden. Add the diced meat and about half a jar of curry paste, and stir until all the ingredients are evenly coated. Season with salt and pepper. Add the tomatoes, vinegar, and honey, and add enough water to cover. Mix again, then bring to a boil and simmer in a covered pan over medium heat for 45 minutes. Make sure the curry doesn’t dry out, adding more water if necessary. When the meat is cooked through and tender, season gently with salt and pepper. Serve the curry with a dollop of yogurt, sprinkle with coriander leaves, and serve. I recommend basmati rice as a side dish.