14 June 2011

Vindaloo

Overview

This Vindaloo, is what I would call a quick curry. Unlike my other "staple" curries this one does not require frying and grinding of whole spices.


Ingredients (Serves 4)
  • 1 kg diced pork or beef
  • 3 tbsp white vinegar
  • 3 cm fresh ginger, finely grated
  • 5 garlic cloves, crushed
  • 1 tbsp ground fenugreek
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp chilli flakes
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 2 tbsp butter
  • 1 onion, chopped
  • 750 ml beef stock
  • 1 tsp corn starch
  • 20g brown sugar

Method

  1. Combine the pork, vinegar, garlic, ginger, pepper, salt and spices in a plastic bag and mix well. Refrigerate overnight if possible, otherwise refrigerate for 2 hrs.
  2. Heat the butter in a large saucepan and cook the onions until soft
  3. Add the pork and cook until brown.
  4. Add the stock, reduce the heat to low and cook for 1.5 hrs, or until the pork is tender
  5. Combine the corn starch and 1 tsp of water in a small bowl and add to the pork mixture. 
  6. Bring the mixture to the boil over high heat, until the sauce starts to thicken.
  7. Stir in the brown sugar until it has disolved. 
  8. Serve with rice, naan bread, etc