This south indian hot beef curry is traditionally cooked with water and a hint of vinegar. This curry paste is excellent used with beef, chicken, lamb or seafood. Fantastic for the slow-cooker with super tender and juicy beef results. For more intense flavour you can marinate your meat in the paste for at least 30mins or overnight is even better. A little tomato paste can be added but not necessary with this paste. This 280g jar will cook with approximately 6kg of meat or seafood - 20 servings. RECIPE INGREDIENTS: 500 grams Beef or Pork cut small 2 tbsp Vindaloo Curry Paste METHOD: Add the meat a pan and seal on high heat. Add the Vindaloo Curry Paste and stir well with enough water to make gravy to cook. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Serve the curry with rice, Naan bread, yoghurt and chutney.