|4 tsps. Vindaloo Paste (Ashoka or Patak's)
||700 g chicken, pork, or lamb
|1 can sliced white potatoes
||2 Tbs. vinegar
|1-2 onions, chopped or sliced
||1 Tbs. sugar
|Oil for frying
||1 cup water
Cube the meat.
Heat oil and fry the potatoes until golden; set aside.
Drain extra oil from the pan, or replenish if necessary. Saute
onions until golden. Add the vindaloo paste and cook for 2-3
minutes. Add the meat, vinegar, and sugar. Add 1 cup of
water, and bring to a boil.
Cook over medium heat until meat is tender and the sauce reduces
slightly, adding more vindaloo paste or water if necessary. A few
minutes before serving, add the fried potatoes.
Serve hot, over rice, with a side of yoghurt or raita.