Pork or Lamb Vindaloo

Submitted by: Rich

Ingredients:

"The essential ingredients for this Portugese inspired Indian dish are wine vinegar and garlic. The addition of mustard seeds, cumin, turmeric and chillies make it specifically colonial Goan. Goans would use four teaspoons of chilli powder. I have used half a teaspoon to make a mild dish. Its up to you. Most vindaloo recipes involve grinding mustard seeds in vineger. To save this step I use grainy French Pommery mustard which already contains vinegar."

Ingredients (serves 3-4)

1 1/2 tbsp grainy French mustard.
1 1/2 tsp ground cumin.
3/4 tsp ground turmeric.
1/2 - 1 tsp chilli powder.
1 tsp salt.
1 tsp red wine vinegar.
3 tbsp vegetable oil.
115g/4oz onions, cut into fine half rings.
6 large garlic cloves, crushed.
550g boned hand of pork or shoulder of lamb, cut into 2.5 cm cubes.
150ml / 1/4 pint canned cocomut milk, well stirred.

Method:

1. Combine mustard, cumin, turmeric, chilli, salt and vinegar in a cup and mix well.

2. Heat the oil. When hot add the onions, stir fry till golden. Add garlic, stir fry for 30 secs then add spice paste and stirfry for 1 min.

3. Add the meat and stir fry for 3 minutes, then add the coconut milk and 150ml / 1/4 pint water if you are using a pressure cooker or 250 ml / 9fl oz if continuing in frying pan. Reduce heat to a simmer and cook for 20 mins in a pressure cooker or 1 hour in frying pan.

Recipe added or updated on: March, 2004.