Pork Vindaloo (2) Recipe

Name: Pork Vindaloo (2)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs pork, cubed; 2 onions, sliced; 6 garlic cloves, chopped; 6 ounces ghee; 1 teaspoon paprika; ½ teaspoon turmeric; 1 teaspoon fenugreek seeds; 1 tablespoon fresh ginger, finely chopped; 2 green chilies; 1 teaspoon salt; 14 pint water; 2 tablespoons tamarind paste; 1 ½ teaspoons garam masala; 2 bay leaves; 6 cardamoms, slpit open; 4 cloves

Servings: persons

1 12 lbs pork, cubed
2 onions, sliced
6 garlic cloves, chopped
6 ounces ghee
1 teaspoon paprika
½ teaspoon turmeric
1 teaspoon fenugreek seeds
1 tablespoon fresh ginger, finely chopped
2 green chilies
1 teaspoon salt
14 pint water
2 tablespoons tamarind paste
1 ½ teaspoons garam masala
2 bay leaves
6 cardamoms, slpit open
4 cloves

1
Melt the ghee ( or butter) in a large pan and fry the onions till golden.
2
Add the diced pork and fry to seal in the juices.
3
Reduce the heat and add the paprika, turmeric, fenugreek seeds, ginger, chillies, and the salt.
4
Add the water, cover with a lid and simmer for about 30 mins till the meat is cooked.
5
In a little water soak the tamarind to release the flavour and form a pulp.
6
Bring the pan to the boil and add tamarind pulp, garam masala, bay leaves, cardamoms and the cloves.
7
Stir well, reduce heat to low and cook 30 minutes.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 12 lbs pork, cubed, 2 onions, sliced, 6 garlic cloves, chopped, 6 ounces ghee, and more.

Yes, Pork Vindaloo (2) 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.

Pork Vindaloo (2)

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