Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

675 g Meat or poultry 4 Cloves, garlic finely
1/2 c Vinegar Chopped (more if you like)
225 g Potatoes peeled and cut into 5 Cm fresh ginger finely
2.5cm cubes Chopped
4 tb Mustard or corn oil 2 md Tomatoes quartered
1 lg Onion, finely chopped 1 tb Desiccated coconut

-----------------SPICES 1 (VINDALOO MASALA----------------------
3 Cloves ground 1 ts Cummin seeds, ground
1 Brown cardamom, ground 1 ts Fenugreek seeds
2 1/2 Cm cassia bark ground 1/2 ts Asafoetida

--------------------------SPICES 2-------------------------------
6 Red chillies 1/2 ts Black cummin seeds
3 Cardamoms 2 Bay leaves
1 ts Black mustard seeds

--------------------------SPICES 3-------------------------------
1 1/2 ts Turmeric 1 ts Cummin, ground
1 ts Chilli powder

Cut any fat off meat, skin poultry, and cut into 2.5cm cubes. Mix
'spices 1' in the vinegar, and leave for 10 minutes. Mix these spices
with the meat and potato, and leave to marinate overnight or for a
minimum of 3 hours.

Heat the oil to medium and put in spices 2. Cook for 5 minutes
(carefuly or yyou will burn the spices) then add the onion,, garlic
and ginger. Cook a further 10 to 15 minutes, stirring to prevent
sticking (add a little water if necessary).

Add the tomatoes, meat/potato/marinade mixture, and spices 3. Cook
for a minimum of 10 minutes.

Put the lot into a casserole dish and in a preheated oven at 200 C.
Cook for 45 minutes, or longer if you wish. either serve when you're
ready, or let it cool and stand overnight to increase it's pungency.
garnish with desiccated coconut. the

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