Cook-in Vindaloo

Discussion in 'Food and nutrition' started by Ron Sullivan, Mar 27, 2006.

  1. Ron Sullivan

    Ron Sullivan Guest

    Responding to a request for the
    vindaloo recipe. It was adapted from The Encyclopedia of Asian
    Cooking, edited by Jeni Wright (I reduced the quantity of cayenne,
    which was a life-threatening 4 teaspoons in the original).

    Cook-in Vindaloo

    1/2 teaspoon cardamom
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1 tablespoon coriander
    2 teaspoons turmeric
    2 teaspoons cayenne
    1 teaspoon cumin
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 cup cider vinegar
    1 lb boneless pork, cut into 1 1/2 inch cubes
    1/4 cup ghee
    5 garlic cloves, peeled and sliced

    Mix the spices and seasonings to a thick paste with a little of the vinegar, then
    rub into the pork. Melt the ghee in a heavy pan, add the garlic and fry for 1 to 2
    minutes, stirring frequently. Add the pork and cover with the remaining vinegar
    Bring to the boil, then lower the heat, cover and simmer for about 1 hour or until
    the pork is tender.

    Serves 4. Good with yogurt.

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