Pork or Lamb Vindaloo

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. 1

   Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup.

2. 2

   Put the oil in a large, nonstick frying pan and set over medium-high heat.

3. 3

   When the oil is hot, put in the onion.

4. 4

   Stir and fry until it is medium brown.

5. 5

   Put in the garlic.

6. 6

   Stir and fry for 30 seconds.

7. 7

   Put in the spice paste.

8. 8

   Stir and fry for a minute.

9. 9

   Put in the meat.

10. 10

    Stir and fry for about 3 minutes.

11. 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. 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.