A Two Step Wonder Curry
Step 1
Ingredients
5lb shoulder joint, boned and scored
12 tblsp malt vinegar
3 tblsp sunflower oil (any type of general cooking oil really, - not sesame!)
1 Packet of Green Saffron Vindaloo SACHET 1 Marinade Mix
How to start making your meal:
- Combine all the above ingredients in a bowl, mix well, cover with a damp tea towel and set aside for at least two hours (or over-night in the fridge).
Step 2
Ingredients
2 tblsp oil, clarified butter or butter
10 cloves garlic, crushed
4 fat inches ginger, grated
1 Packet of Green Saffron Vindaloo SACHET 2 Spice Mix
1 tblsp ghee, oil, clarified butter, or butter (yes another lot... it'll all make sense says he!)
12 medium sized potatoes, whole, peeled (use more if this isn’t enough to satisfy your spud cravings!)
2 pints meat or veg stock (or water)
1 knob butter
Handful of fresh coriander leaves, chopped
How to finish making your meal:
- Pre heat your oven to 180C.
- Place a pan, large enough to fit the pork joint onto a high heat. Lift the joint from its marinade (making sure to keep the marinade liquor in the bowl for use later in part 5) and sear all sides of the meat as well as you can (you're only trying to achieve a golden, nutty colour though!)
- Once you've done this, remove the pan from the heat and place the joint onto a roasting tray. Pour the juices from the pan and the 2 tablespoons of oil over the joint and set it aside. Don't clean the pan yet. It's needed again!
- Shake the Vindaloo SACHET 2 Spice Mix into the marinade liquor, then pour this over the joint along with the garlic and ginger. Rub well into every crevice and corner of the meat.
- Next place your roasting tray in the middle of the oven and cook for 35 minutes, turning the joint occasionally to prevent the spices from burning.
- Meanwhile, take the pan you used to sear the joint, add the second lot of oil, clarified butter or butter, heat it up, add the potatoes and fry until lightly golden brown.
- Add 1/2 pint of the stock (or water) to the pan with the potatoes in, swirl around and set aside.
- Pour the rest of the stock (should be 1 1/2 pint) into the roasting tray, stir a little and cook for a further 25 minutes.
- Time for the roast spuds...
Then take the roasting tray out of the ovem, place your whole, fried potatoes around the joint, pour the juices from the pan over the meat, put back in the oven and cook for a further 1 hour and 20 minutes. - Remove the roasting tray from the oven, take the joint and potatoes out and arrange them on a warmed carving dish.
- Now for the gravy...
Put the roasting tray onto a fairly high heat (on your cooker/hob) and reduce the liquor by about half, or until it's the sort of thickness you like, then add a knob of butter. - Sprinkle the corriander into the gravy and pour over the joint.
- Carve and serve... it's worth every ounce of your effort!
Serving suggestion:
Serve as an alternative, fragrant Sunday roast with Indian style vegetables.
