Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India M - Pork
Curry - Vindaloo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsps grainy mustard, pommery Moutarde de Meaux
1 tbsps ground cumin
1 1/2 tsps ground turmeric
2 tsps cayenne pepper, or more
2 tsps salt
2 tsps red wine vinegar
3/8 c vegetable oil
2 sm onion -- cut into half rings
12 cloves garlic -- crushed
2 1/2 lbs boned shoulder of pork or lamb -- cut into 1"
cubes
1 1/3 c canned coconut milk -- well stirred
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.
