Pork Or Lamb Vindaloo Recipe

Name: Pork Or Lamb Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons grainy mustard (preferably Pommery; ); 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground turmeric; 1/2-1 teaspoon cayenne pepper; 1 teaspoon salt; 1 teaspoon red wine vinegar; 3 tablespoons vegetable oil; 1 small onion (about 4 ounces), peeled and cut into fine half rings; 6 large cloves garlic, peeled and crushed to a pulp; 1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes; 2/3 cup canned coconut milk, well stirred

Servings: persons

1 1/2 tablespoons grainy mustard (preferably Pommery
)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2-1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon red wine vinegar
3 tablespoons vegetable oil
1 small onion (about 4 ounces), peeled and cut into fine half rings
6 large cloves garlic, peeled and crushed to a pulp
1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
2/3 cup canned coconut milk, well stirred

1
Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
2
Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons grainy mustard (preferably Pommery, ), 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground turmeric, and more.

Yes, Pork Or Lamb Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Or Lamb Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions