Goan Pork Vindaloo

A fiery dry curry direct from Goa

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 kg  pork chops (cubed)
• 1  tablespoon cumin seed
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon black peppercorns
• 5  tablespoons  peanut oil
• 1  cup white vinegar
• 1  teaspoon green cardamoms
• 2  teaspoons mustard seeds
• 1  teaspoon turmeric
• 2  teaspoons chili powder
• 1  teaspoon ground cinnamon
• 1  onion
• 3  garlic cloves
• 2  teaspoons ginger paste
• 15  chili peppers
• 6  dried chilies
• 1  tablespoon tomato ketchup

Directions

1. Dry roast the cumin, cloves and black peppersorns in a pan for a few minutes.
2. Place all ingredients except oil and pork in a liquidiser and grind till it is a smooth thick paste (using around 2/3rds of the vinegar).
3. Marinate the pork for at least 1 day making sure each cube is fully covered.
4. Heat the oil in a large frying pan and fry meat for about 10 mins over a medium heat. Add vinegar and simmer for 1 hour (ish) until meat is tender.
5. Serve with Pilau rice and Lassi.