Responding to a request for the
vindaloo recipe. It was adapted from The Encyclopedia of Asian
Cooking, edited by Jeni Wright (I reduced the quantity of cayenne,
which was a life-threatening 4 teaspoons in the original).
Cook-in Vindaloo
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 tablespoon coriander
2 teaspoons turmeric
2 teaspoons cayenne
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup cider vinegar
1 lb boneless pork, cut into 1 1/2 inch cubes
1/4 cup ghee
5 garlic cloves, peeled and sliced
Mix the spices and seasonings to a thick paste with a little of the vinegar, then
rub into the pork. Melt the ghee in a heavy pan, add the garlic and fry for 1 to 2
minutes, stirring frequently. Add the pork and cover with the remaining vinegar
Bring to the boil, then lower the heat, cover and simmer for about 1 hour or until
the pork is tender.
Serves 4. Good with yogurt.
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