Preparation time: 30
Cooking time: 90
This is a great recipe. From Madhur Jaffrey. Don't be put off with the Vindaloo title. This is Portugese influenced Goan cooking. Vind = vinegar Aloo = garlic NOT potato this is portugese!! A strong but subtle dish that cries out for Naan bread.
Grind the cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a grinder. Put the ground spices in a bowl and add the vinegar, salt and sugar.
Heat the oil in a pan and fry the onions until brown and crispy. Remove, cool and put in a food processor with 2-3 tbsp of water. Puree and add to the spices and vinegar.
Add the garlic and ginger to the now empty food processor and blitz with 2-3 tbsp water.
Fry the pork in the remaining oil and brown them lightly in batches. Remove the pork and drain.
Put the pureed garlic and ginger in the pan and stir the paste for a few seconds. Add the coriander and turmeric and fry for a few more seconds. Add the meat, any juices that have accumulated and the vinegar, onion, spice paste. Add the 8 fl oz of water and bring to the boil.
Cover and simmer gently for an hour or until the pork is tender.
Serve with rice and naan bread.