5 Reviews

This was wonderful! It was not only easy but the flavors were so nice! I know it's five stars when my husband says we have to prepare it for his mother when she visits. I ended up cooking it for about 45 minutes longer but my meat cubes were on the larger side. The meat was fall apart tender. I served it with Saffron Rice With Cashews and Raisins and enjoyed a glass of Rhone per your suggestion. We always like an excuse to drink French wine. Thank you for a recipe we'll be enjoying for years to come.

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ihvhope April 22, 2008

Delicious! I used 4 pounds of pork loin, cut into bite sizes pieces. I marinated the pork in the dry spices for 12 hours, it really helped flavor the meat. I doubled the spice mixture when it came time to actually cook the meat, and added several dashes of red pepper flakes and tumeric. Instead of browning the meat in two batches, I browned the meat in a very heavy roasting pan on top of the stove, using both burners at once. Easy Fantastic Dish. I served it with Coconut Basmati Rice, Naan and Kingfisher Beer.

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Magicshell May 11, 2008

Wow! This is really delicious, or as DH says, Damn Good! I added cinnamon, otherwise did exactly as stated. Out of this world!

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Juliawiggins August 10, 2014

I haven't even tried this recipe but It is similar to one I have done. and I like this one better. all of the i are dotted and the t's are crossed. everything is spelled out very well and I would adhere closely to the instructions. A great way to use a relatively cheap cut of pork, without a prolonged cooking period. stays great in the fridge and gets better with age. spoon unto a roti, naan or buttered chapati, fold up and chow down.

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Chef Hamturo March 08, 2014

This is lovely. I used one pound of pork tenderloin and added some potatoes. I probably doubled most of the spices and used tomatoes with jalapenos added in and it was just a nice level of spiciness for us. Thanks for posting!

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pattikay in L.A. April 27, 2008
Pork Vindaloo