Vindaloo

By Hester

A rich, peppery curry based in vinegar and freshly blended spices. It is traditionally made with pork, but lamb and beef work just as well.

Ingredients

• 2 1/2 lbs. boneless pork, beef or lamb cut into 1" cubes
• 6 Tbsp. vinegar
• 2 large onions, sliced
• 2 Tbsp. chopped fresh ginger
• 6 cloves garlic, chopped
• 1 cup chopped fresh coriander
• 4 dry hot peppers
• 1 Tbsp. whole cumin seeds
• 2 -inch cinnamon stick, coarsly crushed
• 6 Tbsp. oil
• 1 Tbsp. ground turmeric
• 1 tsp. ground black pepper
• 3 hot green peppers
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. ground cloves
• 2 cups water

Details

Servings 6

Preparation

Step 1

Marinate the meat in 2 Tbsp. of vinegar fro 4 hours in the refrigerator.

Blend the onions, ginger, garlic, coriander, hot peppers, cumin, and cinnamon with the remaining vinegar to make a paste. You may have to add a Tbsp. or two of water to facilitate blending.

When ready to cook, heat the oil in a 6-quart saucepan on high heat. Add the puree and reduce heat to medium high. Fry briskly for a couple of minutes.

Add the turmeric, ground black pepper, meat, and the marinade. Fry well for 10 minutes, taking care not to burn the meat. Stir briskly, constantly.

Add the green peppers, salt, sugar, cloves and 2 cups of water. Stir, cover, reduce heat to medium, and cook for 45 minutes, until the gravy thickens and the meat is completely tender.

Serve hot.