MIXED MINCE VINDALOO

I used a mix of beef , veal and pork mince .
The spice mix I used ....
1. dsp of ground cumin
1.dsp of ground coriander seeds
1. dsp of ground fenugreek
1.tsp of ground cardamon
1.tsp of ground cloves
1. tsp of cracked black pepper
Add the spice mix to the mince and mix thoroughly
In a small bowl mix together
1 dsp of turmeric ,1. red chilli with seeds ( optional ), 1/2 cup of white vinegar and add this to the mince , cover and marinate in fridge overnight if possible .
When you are ready to start cooking , heat 1/2 cup of ghee in a pan and brown 2 sliced onions and then add the marinated meat and cook until sealed .
Stir through 1 dsp of minced garlic , 1 dsp of minced ginger.
Transfer to a large pot with a lid .
Finally add 1 X 800 gm tin of diced tomatoes and 2 cinnamon sticks and 1 litre of Campbell’s Malaysian stock.
Cook for 40 minutes or until mince is cooked through .
I stirred through a bunch of freshly chopped parsley and served it with steamed freekah.
The left over vindaloo was placed in a tray and topped with grated zucchini , fresh cherry tomatoes from the garden and a few grated strands of cheese .
Then placed in the freezer to await it’s time to shine on the dinner table again .