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Vindaloo - Pork Or Lamb


Course : Indian
Source:
Serves: 8
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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 / Directions:


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.

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