Prep 20 mins
Cook 1 hr 15 mins
This is out of my Asian Cookbook...hope you enjoy it...serve it along with rice and a nice Indian pappadum (cracker)
- 29.58 ml fresh ginger, grated
- 4 garlic cloves, chopped
- 3 red chilies, chopped
- 9.85 ml ground turmeric
- 9.85 ml ground cardamom
- 4 cloves, whole
- 6 peppercorns
- 4.92 ml ground cinnamon
- 14.79 ml cumin seed
- 118.29 ml lemon juice
- 907.18 g pork fillets
- 59.14 ml oil
- 9.85 ml brown mustard seeds
- 591.47 ml water
- To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
- Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
- Trim the pork of excess fat and sinew and cut into cubes.
- Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
- Return all the meat to the pan.
- Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
- Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
- Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.
Whoo boy this is a tasty dish! Rich and spicy and the meat cooked up very tender. I added the water when I mixed in the vindaloo paste and mustard seed with the meat. I cooked it uncovered the last 15 minutes or so to thicken the sauce a bit. Served over couscous for a great meal - thanks for sharing the recipe!
Great Great recipe.. The paste (sauce) is awesome. Loved the spiciness in this as well as did the others.. Had some rice a roni spanish rice, that made for a complete meal. Made for Rookie Tag.