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                 Vindaloo - Pork or Lamb Vindaloo - India

Recipe By     : Madhur Jaffrey's  Quick & Easy Indian Cooking
Serving Size  : 8    Preparation Time :0:00
Categories    : Madhur Jaffrey's  Quick          Madhur Jaffrey
                India                            M - Pork
                Curry - Vindaloo

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tbsps         grainy mustard, pommery Moutarde de Meaux
   1      tbsps         ground cumin
   1 1/2  tsps          ground turmeric
   2      tsps          cayenne pepper, or more
   2      tsps          salt
   2      tsps          red wine vinegar
     3/8  c             vegetable oil
   2      sm            onion -- cut into half rings
  12      cloves        garlic -- crushed
   2 1/2  lbs           boned shoulder of pork or lamb -- cut into 1"
cubes
   1 1/3  c             canned coconut milk  -- well stirred

Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix
well. Put oil in large nonstick frying pan and set over medium-high
heat. When oil is hot, put in onion. Stir-fry until it is medium brown.
Put in the garlic. Stir-fry for 30 seconds. Put in spice paste. Stir-fry
for a minute. Put in meat. Stir-fry for about 3 minutes. Add coconut
milk and 2/3 cup water if you are going to cook in pressure cooker or 1
cup if conventionally cook. Cover and either bring up to pressure or
bring to boil. Lower heat to simmer for 20 minutes in pressure cooker or
60-70 in conventional pan.

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Per serving (excluding unknown items): 193 Calories; 19g Fat (83%
calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 543mg
Sodium


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