MEAT VINDALOO

1kg meat, cubed
1tsp jeera (cumin seed)
1tbs coriander seed
½ tsp chilli powder
1 green chilli, chopped
1 tsp turmeric
1½ tsp paprika
1 tbs Pataks vindaloo paste
3 onions, chopped
1½ inch fresh ginger, grated
1 garlic clove, finely chopped
3 tbs white/brown vinegar
Salt to taste
3 tbs ghee or oil
200g tin of chopped tomatoes

Pre heat oven to 200°c (gas mark 5)

Heat the oil or ghee in an oven proof dish and add the onions, ginger, coriander seed, garlic and green chillies and cook until soft and lightly browned.

Add the meat and cook until browned all over, now add the vinegar and continue cooking for two minutes while stirring.

Spoon in the jeera and vindaloo paste then add the coriander powder, chilli powder, paprika, turmeric and salt, mix well and simmer for 4 to 5 minutes.

Add the tomatoes with juice and mix well. Put lid on the dish and place in the oven and cook for 1 hour. Turn off the oven and allow to stand in oven for 15 minutes.