Pork or Lamb Vindaloo
ThaiHardGluten-Free

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. 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.

Cooking Timer

02:25:00
Custom Timer (minutes)

Recipe Info

Prep Time:45 min
Cook Time:100 min
Total Time:145 min
Difficulty:Hard
Servings:8