Ingredients 750 Gms Lamb, diced 1 Jar Tamarind Tree Vindaloo 1 Tablespoon oil Green chilli Method Sauté lamb and chilli in a little oil until browned. Stir in Tamarind Tree Vindaloo and 1 Jar of water. Cook on low for 1 hour (for fall apart lamb). Serve with rice and garnish with extra chilli
Ingredients 750gms baby potatoes 1 cm ginger, grated 2 garlic cloves, minced 1 Red onion 4 vine tomatoes 1 Jar Tamarind Tree Coriander and Ginger Method Boil potatoes for 10 minutes or until just starting to soften. Cool and slice in half. In the oil, fry onion and ginger until soft (about 5 minutes) add garlic and stir for another minute. In a blender, blitz 3 tomatoes, ginger and garlic - add to pan with onions. Sauté for about 5 minutes. Add coriander and ginger paste and half a jar of water. Add potatoes and cook for about 10...
Ingredients 500gms green prawns, peeled and deveined 1 Jar Chettinad Madras Toasted coconut 125 mls Coconut milk (optional) 1 Lemon 1 Red chilli 15 Curry leaves 1 tablespoon oil Method Heat oil and fry curry leaves until sizzling. Add Chettinad Madras and coconut milk (or water). Cook down for about 5 minutes until sauce thickens. Add prawns and cook until pink (about 5 minutes. Serve with rice and sprinkle with toasted coconut, red chilli and a lemon wedge.