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Pork Vindaloo
By Andy | June 26, 2009
Pork Vindaloo
Serves 4
Prep time : 10 minutes
Cooking time : 120 minutes
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Ingredients
2 onions, quartered.
4 cloves garlic, peeled.
2cm piece ginger, peeled.
1/4 cup ghee.
1kg pork, diced (3cm pieces).
2 teaspoons mustard seeds.
1 tablespoon garam masala.
1/3 cup vindaloo curry paste.
Steamed basmati rice to serve.
Method
In a food processor, combine garlic, ginger and onions. Process until finely chopped.
Over medium-high heat, melt one tablespoon ghee in a heavy based saucepan.
Add pork to pan in batches, and cook for 2 minutes, until browned. Repeat with remaining pork, adding more ghee if required.
Reduce heat to medium and add the ghee that is left, along with the mustard seeds.
Cook stirring for 30 seconds.
Add onion mixture and cook for 5 minutes. Onion should be opaque and tender.
Add curry paste and cook for a further 30 seconds, stirring to thoroughly combine ingredients.
Return the pork and any juices to the pan and add 2 cups of cold water.
Bring to a simmer.
Over a low heat, simmer partially covered for 60 minutes, stirring occasionally.
Remove cover and cook gently for a further 60 minutes. Pork should be tender.
Serving
Serve with steamed basmati rice.
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