Vindaloo - Pork Or Lamb

Recipe Ingredients

3 tablespoons	45ml	Grainy mustard - pommery moutarde de meaux
1 tablespoon	15ml	Ground cumin
1 1/2 teaspoons	7.5ml	Ground turmeric
2 teaspoons	10ml	Cayenne pepper - or more
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Red wine vinegar
3/8 cup	88ml	Vegetable oil
2 cups	125g / 4.4oz	Onion - cut into half rings (small)
12		Garlic - crushed
2 1/2 lbs	1135g / 40oz	Boned shoulder of pork or lamb - cut into 1"
		Cubes
1 1/3 cups	315ml	Canned coconut milk - well stirred

Recipe Instructions

Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix well. Put oil in large nonstick frying pan and set over medium-high heat. When oil is hot, put in onion. Stir-fry until it is medium brown.

Put in the garlic. Stir-fry for 30 seconds. Put in spice paste. Stir-fry for a minute. Put in meat. Stir-fry for about 3 minutes.

Add coconut milk and 2/3 cup water if you are going to cook in pressure cooker or 1 cup if conventionally cook. Cover and either bring up to pressure or bring to boil.

Lower heat to simmer for 20 minutes in pressure cooker or 60-70 in conventional pan.

Source:
Madhur Jaffrey's "Quick and Easy Indian Cooking"

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