Vindaloo - Pork Or Lamb
Grrrrrgh!
Course : Indian
From: HungryMonster.com
Serves: 8
 

Ingredients:

3 tablespoons grainy mustard -- pommery moutarde de meaux
1 tablespoon ground cumin
1 1/2 teaspoons ground turmeric
2 teaspoons cayenne pepper -- or more
2 teaspoons salt
2 teaspoons red wine vinegar
3/8 cup vegetable oil
2 small onion -- cut into half rings
12 cloves garlic -- crushed
2 1/2 pounds boned shoulder of pork or lamb -- cut into 1 inch cubes
1 1/3 cups canned coconut milk -- well stirred
 

Preparation:

Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix well. Put oil in large nonstick frying pan and set over medium-high heat. When oil is hot, put in onion. Stir-fry until it is medium brown. Put in the garlic. Stir-fry for 30 seconds. Put in spice paste. Stir-fry for a minute. Put in meat. Stir-fry for about 3 minutes. Add coconut milk and 2/3 cup water if you are going to cook in pressure cooker or 1 cup if conventionally cook. Cover and either bring up to pressure or bring to boil. Lower heat to simmer for 20 minutes in pressure cooker or 60-70 in conventional pan.