Pork or Lamb Vindaloo Curry

By Shawn

Ingredients

• 1 lb boneless pork or lamb shoulder cut into 1/2 to 1 inch cubes
• 2-3 Tablespoons Vindaloo Seasonings
• 1/4 cup cider vinegar
• 1 tsp salt
• 2 tablespoon oil
• 1 onion, chopped
• 4 cloves fresh garlic, minced
• 1 cup unsweetened coconut milk
• Vegetables (optional)
• Cooked rice

Details

Adapted from williams-sonoma.com

Preparation

Step 1

1. Mix together the Vindaloo, vinegar, and salt into a paste and set aside.
2. Put the meat in a bowl, sprinkle with salt and pepper to season.
In a large Dutch oven or skillet over medium-high heat, warm the oil. Working in batches, add the meat and cook until seared on all sides. Transfer to a plate.
3. Add the onions and garlic to the skillet and lightly brown.
4. Add the Vindaloo paste and stir for about 3 to 5 minutes. This will become thicker.
5. Add the meat , stirring to cover it with the paste for 2 minutes.
6. Add the coconut milk and stir to deglaze the pan.
7. Reduce heat to a low simmer (this is where you can add vegetables) and stir occasionally, until the meat is cooked and tender, about 7 to 10 minutes.
8. Serve over rice.