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
- 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.
- Heat the butter in a large saucepan and cook the onions until soft
- Add the pork and cook until brown.
- Add the stock, reduce the heat to low and cook for 1.5 hrs, or until the pork is tender
- Combine the corn starch and 1 tsp of water in a small bowl and add to the pork mixture.
- Bring the mixture to the boil over high heat, until the sauce starts to thicken.
- Stir in the brown sugar until it has disolved.
- Serve with rice, naan bread, etc
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