Vindaloo

Name: Vindaloo
Total time: 2700 s
Cuisine: American
Ingredients: 1/4 cup ghee; 1 Tbsp mustard seeds; 1 large onion, chopped; 2 hot red chilies, diced; 6 Tbsp ground cumin; 2 tsp tumeric; 12 whole cloves; 6 green cardamom, lightly crushed; 18 bay leaves; 1 tsp salt; 1 tsp red chile flakes; 4 Tbsp tomato paste (about 1/2 small can); 10 cloves garlic, minced; 1/4 cup cider vinegar; 3-4 lbs pork shoulder, cubed (bone in if possible); w

Lance Wilson @lance_wilson

Nyack, NY

While vindaloo's geographical roots hail from Goan, its culinary roots are actually from Portugal when the Portuguese conquered Goa in 1510, which explains its use of pork, when traditional Indian food did not use pork. It mixes spicy and sour with chunks of fatty pork, but any meat could be used. I use a pressure cooker, but a dutch oven on simmer for 3-4 hours could be substituted.

Lance Wilson @lance_wilson

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Ingredients

45 min

1/4 cupghee
1 Tbspmustard seeds
1large onion, chopped
2hot red chilies, diced
6 Tbspground cumin
2 tsptumeric
12whole cloves
6green cardamom, lightly crushed
18bay leaves
1 tspsalt
1 tspred chile flakes
4 Tbsptomato paste (about 1/2 small can)
10 clovesgarlic, minced
1/4 cupcider vinegar
3-4 lbspork shoulder, cubed (bone in if possible)
w

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Steps

45 min

1

Add the ghee and mustard seeds to the pressure cooker and saute.
2

When the seeds begin to pop, add the onions, and chile
3

When the onions soften add the cumin, tumeric, clove, salt, and bay leaves
4

When the spices begin to stick to the bottom, add the tomato paste and garlic and saute 30 seconds more
5

Add the vinegar and a few tablespoons of water to loosen the spices
6

Add the pork (and I added some extra chicken legs I had thawed)
7

Toss the meat and add enough water or stock to begin to cover the meat (about 2 cups). Pressure cook an high for 30 minutes and allow natural pressure release.
8

Plate with basmati rice and a dollop of yogurt to cut the heat.