
Pork or Lamb Vindaloo
A delicious thai dish. Gluten-free friendly.
Total Time
145 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 1/2 tablespoons grainy mustard (preferably Pommery Moutarde de Meaux)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground turmeric
- 1/2–1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon red wine vinegar
- 3 tablespoons vegetable oil
- 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
Instructions
- 1
Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup.
- 2
Put the oil in a large, nonstick frying pan and set over medium-high heat.
- 3
When the oil is hot, put in the onion.
- 4
Stir and fry until it is medium brown.
- 5
Put in the garlic.
- 6
Stir and fry for 30 seconds.
- 7
Put in the spice paste.
- 8
Stir and fry for a minute.
- 9
Put in the meat.
- 10
Stir and fry for about 3 minutes.
- 11
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.
- 12
Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.