Vindaloo

90 minutes Prep: 15 minutes Cook: 75 minutes

565 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	tablespoon	coriander seeds
1	tablespoon	poppy seeds
1	tablespoon	mustard seeds	red
1	tablespoon	cumin seeds
1/2	cup	peanut oil
2	tablespoons	red pepper flakes	hot, dried
1	tablespoon	ginger	fresh, grated
4	each	garlic cloves	ground to a paste
1	pound	pork	boneless, cut in 2 inch cubes
1	pound	beef	boneless, cut in 2 inch cubes
1	teaspoon	salt	to taste
1	cup	water
1/2	cup	vinegar

Directions

Lightly toast the coriander, poppy, mustard seeds, and cumin seeds in a dry skillet for 2 or 3 minutes until the aroma is released.

Grind the seeds in a processor to a fine powder.

Set aside.

Heat the oil in a pan and add all the toasted dry spices, the chili flakes ginger and garlic.

Stir fry over moderately low heat for 2 minutes.

Add the meat and stir continuously for 10 minutes as the meat browns.

Add the water, cover the pan and cook until the meats are tender, about 1 hour.

When the meats have been fully tenderized, add the vinegar and continue to cook until the vinegar evaporates and the oil has risen.

This is an indication that the vindaloo is ready.

At this stage, all the oil may be poured off before serving.

Serve warm with plain white rice and masoor dal.

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Nutrition Facts

Serving Size 242g

Amount per Serving

Calories 565 65% of calories from fat

	% Daily Value*
Total Fat 41.0g	62%
Saturated Fat 11.0g	56%
Trans Fat 0.0g
Cholesterol 130mg	43%
Sodium 491mg	20%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 44.0g	87%

Vitamin A	14%		Vitamin C	6%
Calcium	7%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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