Pork or Lamb Vindaloo
A rich and spicy Indian curry made with tender pork or lamb, cooked in a flavorful sauce of mustard, aromatic spices, garlic, and coconut milk. This vindaloo balances the heat of cayenne with the creaminess of coconut milk for a delicious curry.
Ingredients
- •1½ tablespoons grainy mustard
- •1½ teaspoons ground cumin
- •1½ teaspoons ground turmeric
- •1 teaspoon cayenne pepper
- •1 teaspoon salt
- •1 teaspoon red wine vinegar
- •3 tablespoons vegetable oil
- •1 small onion
- •6 cloves garlic
- •1¼ pounds pork or lamb shoulder
- •⅔ cup canned coconut milk
- •well stirred
Cooking Instructions
- 1.
Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
5 min
- 2.
Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.
70 min
