Vindaloo 1 large white onion, cubed 3 large tomatoes, cubed 2 tbsp vegetable oil 5-8 tbsp Patak’s Vindaloo Paste 1-2 lbs of meat (beef, lamb, goat, your choice) diced ¼ cup of yogurt (or to taste)
Gently heat oil and fry onion for 2 minutes. Add meat and cook for 3 minutes or until meat is sealed. Add Vindaloo Paste and cook for 2 minutes. Add tomatoes and yogurt, mix well. Simmer for 10-30 minutes. The longer it simmers the better it is!
Yogurt Parmesan Chicken ½ tsp thyme ½ cup lemon juice ½ cup parmesan cheese 8 chicken breast halves Salt and pepper to taste
Sauce: ½ cup plain yogurt ¼ cup mayonnaise ¼ cup green onions (chopped) ½ tsp Worcestershire sauce
Preheat oven to 350°F. Blend well yogurt, mayo, onions and Worcestershire sauce. Place chicken in a 13 x 9 casserole dish. Sprinkle with salt, pepper, and thyme. Pour lemon juice or orange juice over it. Pour sauce over chicken and then sprinkle with parmesan cheese. Bake uncovered in 350°F oven for 1 hour. Serves 8.
The Emery Cookbook
A collection of Emery family recipes.