Prep 20 mins
Cook 1 hr 10 mins
From Cooking Light. If you use greek yogurt the draining step for the raita is not needed.
- 1 1⁄2 cups plain low-fat yogurt
- 3⁄4 cup cucumber, chopped, seeded, peeled
- 3⁄4 cup tomatoes, seeded, chopped
- 1⁄4 teaspoon salt
- 1 teaspoon garam masala
- 1 1⁄2 cups sweet onions, thinly sliced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon black pepper
- 1⁄2-1 teaspoon cayenne
- 1⁄4 teaspoon ground cloves
- 2 tablespoons cider vinegar
- 2 garlic cloves, minced
- 1 1⁄2 lbs pork loin, cut in 3/4 inch cubes
- 1 cup tomatoes, chopped, seeded
- 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.
Excellent! I added a spoon of sugar.
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.