Ferns Vindaloo Curry Paste 380g
recipe from Ferns
Ingredients
4 lamb chops or cutlets
2 tablespoons Ferns' Vindaloo Curry Paste
2" piece fresh ginger, chopped
2 cloves garlic, chopped
150 ml water
Salt to taste
1 egg, beaten
Oil for shallow frying
Ferns' Sweet Mango Chutney to serve
Method
Place the chops in a large saucepan with the Ferns' Vindaloo Curry Paste, ginger, garlic, water and salt. Bring to the boil, cover and simmer for 20-25 minutes until the meat is tender. Remove the chops from pan with a slotted spoon. Dip each chop in beaten egg and shallow fry till golden. Serve with Ferns' Sweet Mango Chutney.
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