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Ingredient
Vindaloo
Introduce
Chef :
Lance WilsonVindaloo
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.
Ingredient
Cooking time :
45 min
1/4 cup
ghee
1 Tbsp
mustard seeds
6 Tbsp
ground cumin
2 tsp
tumeric
12
whole cloves
18
bay leaves
1 tsp
salt
1 tsp
red chile flakes
10 cloves
garlic, minced
1/4 cup
cider vinegar
Cooking instructions
* Step 1
Add the ghee and mustard seeds to the pressure cooker and saute.
* Step 2
When the seeds begin to pop, add the onions, and chile
* Step 3
When the onions soften add the cumin, tumeric, clove, salt, and bay leaves
* Step 4
When the spices begin to stick to the bottom, add the tomato paste and garlic and saute 30 seconds more
* Step 5
Add the vinegar and a few tablespoons of water to loosen the spices
* Step 6
Add the pork (and I added some extra chicken legs I had thawed)
* Step 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.
* Step 8
Plate with basmati rice and a dollop of yogurt to cut the heat.
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