Pork Vindaloo With Raita

"From Cooking Light. If you use greek yogurt the draining step for the raita is not needed."
 
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Ready In:
1hr 30mins
Ingredients:
20
Serves:
6
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ingredients

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directions

  • To prepare raita: Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minute Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 c tomato, 1/4 t salt and garam masala. Cover and refrigerate.
  • To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in fridge 30 minute.
  • Heat large Dutch oven over med-high. Coat pan with cooking spray. Add pork mixture and saute 7 min or til lightly browned. Stir in 1 c tomato. Cover, reduce heat, and simmer 30-60 min or til pork is tender, stirring occasionally. Serve with raita and rice.

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Reviews

  1. Excellent! I added a spoon of sugar.
     
  2. Amazing dish. I used pork tenderloin for the loin because I didn't have time to mess about with bones. Just as scrumptious luke warm as it is hot.
     
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RECIPE SUBMITTED BY

I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
 
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