*  Exported from  MasterCook Mac  *
 
                  Vindaloo - Pork or Lamb Vindaloo - India
 
 Recipe By     : Madhur Jaffrey’s  Quick & Easy Indian Cooking
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Madhur Jaffrey’s  Quick          Madhur Jaffrey
                 India                            M - Pork
                 Curry - Vindaloo
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tbsps         grainy mustard, pommery Moutarde de Meaux
    1      tbsps         ground cumin
    1 1/2  tsps          ground turmeric
    2      tsps          cayenne pepper, or more
    2      tsps          salt
    2      tsps          red wine vinegar
      3/8  c             vegetable oil
    2      sm            onion -- cut into half rings
   12      cloves        garlic -- crushed
    2 1/2  lbs           boned shoulder of pork or lamb -- cut into 1″
 cubes
    1 1/3  c             canned coconut milk  -- well stirred
 
 Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix
 well. Put oil in large nonstick frying pan and set over medium-high
 heat. When oil is hot, put in onion. Stir-fry until it is medium brown.
 Put in the garlic. Stir-fry for 30 seconds. Put in spice paste. Stir-fry
 for a minute. Put in meat. Stir-fry for about 3 minutes. Add coconut
 milk and 2/3 cup water if you are going to cook in pressure cooker or 1
 cup if conventionally cook. Cover and either bring up to pressure or
 bring to boil. Lower heat to simmer for 20 minutes in pressure cooker or
 60-70 in conventional pan.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving (excluding unknown items): 193 Calories; 19g Fat (83%
 calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 543mg
 Sodium
 
 
 _____

Plain Text Version of This Recipe for Printing or Saving