100g Vindaloo paste, good quality (pref. organic)
1 ½ cup Greek yoghurt
4×150-200g lean pork cutlets
2 tbsp. finely chopped fresh mint
1 tbsp. fresh lime juice
1 Lebanese cucumber, chopped
In a large bowl combine the vindaloo paste and 1 cup of yoghurt.
Add the cutlets and coat mixture.
Cook the cutlets for 5 minutes each side on a medium heated BBQ.
Remove from the BBQ, cover and stand for 5 minutes.
Meanwhile, combine remaining yoghurt, cucumber, mint and lime juice, spoon into a decorative bowl as a side dish.