Vindaloo For Me And Baloo Recipe

recipe image

Ingredients


  • 300 gram lean stewing pork or beef, remove any excess fat if any (personally I use loin cut)
  • 200 gr butternut squash pumpkin, cut in small squares
  • 1 red onion, chopped
  • 2 garlic, chopped
  • 1 inch ginger, peel and chopped
  • 3 jalapeno or serrano peppers, seeds remove and chopped
  • 3 tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1 tbsp Fresh pesto for weight loss
  • 2 tbsp rolled oats
  • 3 tbsp vinegar
  • 4 cloves
  • 5 cardamom pods
  • 500ml water
  • 1 low sodium chicken stock cube (or beef stock if using beef)
  • 1 tbsp low sodium soy sauce
  • salt (use sparingly) and freshly ground black pepper.
  • 1 tbsp freshly chopped coriander leaves

How to make it

  • With a hand blender, make a paste from red onion, garlic, tomato, ginger, jalapeno and vinegar. Set aside.
  • Heat a pan under medium heat, and fry dry cumin, coriander, cinnamon, turmeric, cloves, and cardamon until fragrant.
  • Add the paste, and stir until most of the liquid evaporated.
  • Add the meat, and grated nutmeg. Stir until the meat change color
  • Add chicken stock cube, water, soy sauce, pesto and rolled oats.
  • Simmer under low heat until the meat are soft. Taste and season with salt and black pepper.
  • Add pumpkin, and simmer further until the pumpkin soft and the sauce thicken.
  • Taste. If its too hot, add chopped dried prunes.
  • Serve with freshly chopped coriander leaves.

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