VINDALOO!!!!!!!!!

By ngteller

Spicy Indian Curry

Ingredients

• Paste:
• 2 lbs boneless pork shoulder, well-trimmed and cut into 1-inch cubes (or beef pot-roast, or lamb, etc....)
• 2 very ripe medium tomatoes, quartered, or 1 (14.-oz) can whole peeled tomatoes, drained
• 2 meduim onions, quartered
• 3 tbs canola oil
• 1 tsp salt, or to taste
• 1/4 to 1/2 cup water
• 1 tsp cumin seeds
• 1 tsp coriander seed
• 10 whole dried red chilis
• One 1/2 inch piece cinnamon stick
• 8 whole cloves
• 6 green cardamom pods
• 10 black peppercorns
• 1/2 tsp turmeric
• 6 garlic cloves, minced
• One 2-inch piece fresh ginger, peeled and minced
• 2 tbs white vinegar
• juice of 1/2 of a lemon
• 1/4 tsp salt

Details

Servings 6
Preparation time 240mins
Cooking time 310mins

Preparation

Step 1

For the spice paste, combine the cumin, coriander, red chilis, cinnamon, cloves, cardamom, and peppercorns in a spice grinder and grind to a course powder. Dump out into a large ceramic or glass bowl and stir in the turmeric, garlic, ginger, vinegar, lemon juice, and 1/4 tsp. salt.

Add the pork and stir with a spatula to coat the meat with the paste. Cover and let marinate in the refrigerator at least 2 hours or up to 4 hours.

Meanwhile, combine the tomatoes and onions in a food processor and puree; set aside.

Heat the oil in a large, heavy-bottomed casserole over medium-high heat. Add the pork with its marinade and cook, stirring often, for 10 minutes.

Add the tomato-onion puree and the salt, and stir well. Bring to a boil. Add water as needed to cover the meat. Return to a boil, turn down the heat, and simmer, covered, until the meat is tender, about 1 hour. Taste for salt and serve hot.