Makes 3-4 portions 

Shopping list:

Meat of your choice: 750g 

Ginger: 1 inch 

Garlic paste: 4-5 large cloves

Lemon - a few stops 

Onion: 350g

Tomato 300g

Coriander leaves - 2 tbsp

Oil of your choice 

Salt to taste

Optional coconut milk- 1/4 cup.

First, grind your ginger and garlic to a smooth paste (or use shop bought ginger and garlic pastes) and marinate your meat with the pastes, lemon and salt for a couple of hours. 

In a pan, saute onions in some oil, until lightly brown and add chopped tomatoes. On medium flame, cook till soft. Add the marinated meat, the whole pack of Goan Vindaloo spice mix, half a cup of water and cook on medium heat. Stir occasionally.

Once cooked, add salt to taste, adjust the water consistency and top with coriander leaves. You may want to add some coconut milk for enhancing flavour, if necessary.

Enjoy hot with rice or roti!! 

Note: you can use vegetable or plant protein instead of meat. If so, you will need only 3.5 tbsp for 750g.