Goan Pork Vindaloo in Pungent Brown Sauce

2 hours Prep: 20 minutes Cook: 45 minutes

537 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	pork shoulder	boneless
1 1/2	pieces	tamarind pulp
14	each	red chili peppers	chopped
20	each	cloves
2	teaspoons	cumin seeds
2	teaspoons	mustard seeds, black
3/4	teaspoon	black peppercorns
2	tablespoons	garlic	minced
1/2	cup	cider vinegar
1/2	cup	peanut oil
2	each	onions	chopped

Directions

Trim the meat and cut into 3/4-inch pieces.

Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and let soak at least 1 hour.

Work the tamarind with fingers to squeeze out as much pulp and juice as possible.

Strain into a bowl and set aside.

Discard the residue.

Heat a dry skillet over medium heat.

Add the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn several shades darker.

Continue to cook.

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Nutrition Facts

Serving Size 231g

Amount per Serving

Calories 537 65% of calories from fat

	% Daily Value*
Total Fat 39.0g	60%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 136mg	45%
Sodium 118mg	5%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 39.0g	79%