BBQ Pork Vindaloo


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.