Pork or Lamb Vindaloo

Pork or Lamb Vindaloo

Serves 3 to 4

11/2 tablespoons grainy mustard (Pommery Moutarde de Meaux)

11/2 teaspoons ground cumin

11/2 teaspoons grounder turmeric

1/2 to 1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon red wine vinegar

3 tablespoons vegetable oil

1 small onion (about 4 ounces), peeled and cut into fine half rings

6 large cloves garlic, peeled and crushed to a pulp

11/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes

2/3 cup canned coconut milk, well stirred

Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.

Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are cooking in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.

Madhur Jaffrey, “Quick & Easy Indian Cooking”