Mix 3 TB. Vindaloo spice with 3 TB cayenne pepper in 6 TB. water, set aside.
Heat 5 TB. ghee or oil,
brown 4 cubed red potatoes.
Brown 1½ lb. meat, remove, and then brown 1 large minced onion.
Put browned meat back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes.
Add potato, then cook for 30 minutes.