Saved in 3 recipe boxes and 1 cookbook
|2||tablespoons||red pepper flakes||hot, dried|
|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|
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.
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.
First published: 1996-01-27 last updated: 2015-02-09