Vindaloo is a popular indian dish from the region of Goa with vast portuguese influence. The portuguese colonizers preserved pork by marinating it with vinegar, garlic and salt. When they combined that pork with indian spices today’s Vindaloo was born. It is known as one of the hottest and most aromatic indian dishes. Today Vindaloo is also made with chicken, lamb and veal.

  • Preparation time45 minutes
  • Cooking time70 minutes
  • Portions4-6

Spice Kit Ingredients

paprika, cumin, coriander, black pepper, cassia cinnamon, mustard seeds*, chili pepper, fenugreek, green cardamon, clove.

*Allergen Information: Contains Mustard

  • 800 g – 1.2 kg pork (or lamb/chicken)
  • 1 medium onion (100 g)
  • 4 cm ginger (around 1 tbsp grated)
  • 7 garlic cloves (around 1 tbsp grated)
  • 6 tbsp oil
  • 6 tbsp wine vinegar
  • 1-2 chilies (optional)
  • salt
  • basmati rice (for a side dish)
  1. Puree/grate 7 garlic cloves and 4 cm piece ginger. Chop chilies (if using).
  2. Grind in a spice/coffee grinder contents of package №1.
  3. Cut the meat into approximately equal 2-3 cm cubes for even cooking.
  4. Mix 6 tbsp wine vinegar, ground contents of package №1, package №2 and one/two of the packages Chili* (optional) with some water. Stir till homogeneous. We recommend that you use at least one of the Chili packages or fresh chilies. If you like spicy food add both packages and fresh chilies.
  5. Combine the above mixture with meat, garlic, ginger, chilies (if using), salt and let it marinate between 30 min. and 4 hours maximum. If marinating for more than 1 hour, put in refrigerator.
  6. Finely chop 1 medium onion (100 g).
  1. Heat 6 tbsp oil over medium heat. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
  2. Add the marinated meat, drained from marinade, and seal over high heat all sides (6-12 min., depending on the amount of meat).
  3. Reduce the heat back to medium and pour the remaining marinade in the pan, diluted with 1 cup of water. Cover and simmer till the meat is completely cooked (dependent on the amount of meat you use):- at least 40 minutes for pork / lamb;- 15-20 min. for chicken breast;- 25-35 min. for boneless chicken thighs
  4. Stir occasionally. If you want more sauce add some water after the meat is cooked and let it simmer further 4-5 minutes. If the meat releases more than desired fat pat it with kitchen paper before serving.
  5. Serve with basmati rice or naan bread.
  6. * The above cooking times are approximate and may vary according to the thickness and material of your pan and the heat source.
  • Download recipe (pdf)