Pork or Lamb Vindaloo

Ingredients for Pork or Lamb Vindaloo

• 1 1/2 tablespoons grainy mustard (preferably Pommery Moutarde de Meaux)

• 1 1/2 cucchiaini di cumino macinato

• 1 1/2 teaspoons ground turmeric

• 1/2–1 teaspoon cayenne pepper

• 1 cucchiaino di sale

• 1 cucchiaino di aceto di vino rosso

• 3 cucchiai di olio vegetale

• 1 small onion (about 110g ), peeled and cut into fine half rings

• 6 large cloves garlic, peeled and crushed to a pulp

• 575g boned shoulder of pork or lamb, cut into 1-inch cubes

• 160ml 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 160ml water if you are cooking continuously in a pressure cooker, or 240ml water if you are to cook 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.