Pork or Lamb Vindaloo

Pork or Lamb Vindaloo
Pork or Lamb Vindaloo
The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan. Most recipes for vindaloo involve grinding mustard seeds in vinegar. To save this step, I have used grainy French mustard, which already contains vinegar. It works beautifully. This dish may be made in the pressure cooker (20 minutes of simmering time) or in a frying pan (1 hour or so of simmering). Either way, once the simmering starts, the cook can read a book, sleep, or have a drink! It is painless cooking.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 3–4
Indian South Asian Mustard Pork Lamb Curry Coconut Cumin Garlic Hot Pepper Wheat/Gluten-Free Indiana
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 3 tablespoons vegetable oil
  • 1 teaspoon red wine vinegar
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 tablespoons grainy mustard (preferably pommery moutarde de meaux)
  • 1/2–1 teaspoon cayenne pepper
  • 1 small onion (about 4 ounces), peeled and cut into fine half rings
  • 6 large cloves garlic, peeled and crushed to a pulp
  • 1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
  • 2/3 cup canned coconut milk, well stirred
  • Carbohydrate 8 g(3%)
  • Cholesterol 101 mg(34%)
  • Fat 45 g(69%)
  • Fiber 1 g(5%)
  • Protein 26 g(53%)
  • Saturated Fat 17 g(84%)
  • Sodium 546 mg(23%)
  • Calories 534

Preparation Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well. 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. From Madhur Jaffrey's Quick & Easy Indian Cooking © 1996 by Madhur Jaffrey. Reprinted with permission by Chronicle Books. Buy the full book from Amazon.

Preparation Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well. 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. From Madhur Jaffrey's Quick & Easy Indian Cooking © 1996 by Madhur Jaffrey. Reprinted with permission by Chronicle Books. Buy the full book from Amazon.

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