Grilled Pork Vindaloo

1. 1

   Boil, steam or microwave the potatoes until tender, then drain and leave to cool.

2. 2

   Combine the curry paste and 1/4 cup of the yogurt in a large bowl. Add the cutlets and potatoes and turn to coat, then season with salt and pepper.

3. 3

   Cook the cutlets and potatoes on a heated, oiled grill (or in batches in a lightly oiled large frying pan) until cooked through. Remove from the heat, cover, and leave to stand for 5 mins.

4. 4

   Meanwhile, combine the remaining yogurt with the mint and lime juice in small bowl.

5. 5

   Serve the pork with the cucumber and carrots, the mint yogurt and naan bread, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.