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Goan Pork Vindaloo with potatoes

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Prep time Cook time Difficulty Views Rated (0) Recipe #
30m 1h 30m 2-Pretty easy 171
Not tried yet
Added by Row on 31 October 2013 (0 descendants)

Description (Some HTML is OK)


Makes 4 servings

  • 2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 cloves
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 1 inch ginger, peeled and chopped
  • 2 tbsp cider vinegar
  • 1 tsp hot chilli powder
  • 2 tsp paprika
  • ½ tsp ground black peper
  • ½ tsp turmeric
  • 2 tbsp olive oil
  • 550g boneless pork shoulder, cut into chunks
  • 350g waxy red potatoes, peeled and cut into chunks
  • ½ tsp caster sugar

Preparation (Some HTML is OK)

1. Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves into a grinder and grind as finely as possible. Tip into a blender with the onion, garlic, ginger, vinegar, chilli powder, paprika and 3 tbsp of water. Blend until smooth.

2. Rub 1 tsp salt, the turmeric, black pepper and 2 tbsp of the spice paste all over the pork cubes, then put in a plastic food bag, seal and marinate for at least 30 minutes.

3. Pour the olive oil into a large frying pan and set over a medium heat. When the oil is hot, add the remaining mustard seeds. As soon as they pop, put in the remaining spice paste and stir fry for 5 minutes or until the paste is lightly browned. Put in the pork with its marinade and stir for 1 minutes. Cover and reduce the heat, letting the meat cook for about 10 minutes, stirring occasionally.

4. Pour in 600ml of water and add the potatoes, 1/2 tsp of salt and the sugar. Stir and bring to a boil. Cover, reduce the heat to low and cook very gently for 50-60 minutes or until the meat is tender.

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