------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Vindaloo (Goan-style hot and sour pork)
 Categories: Indian Ethnic Spicy Main dish  
   Servings:  6
 
       2 t  whole cumin seeds                   2 ea Hot, dried red chilies 
       1 t  black pepper corns                  1 t  cardamom seeds 
       3 ea In stick cinnamon               1 1/2 t  black mustard seeds 
       1 t  fenugreek seeds                     5 T  white wine vinegar 
   1 1/2 t  salt                                1 t  brown sugar 
 	    5 T  vegetable oil			     2 ea Medium onions cut into
      rings 
   1 1/3 c  water                               2 lb pork cut into 1″ cubes 
       1 ea One in cube ginger chopped          8 ea Cloves garlic peeled 
       1 T  ground coriander seeds            1/2 t  turmeric 
 
   Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon,
   black  mustard  seeds and fenugreek seeds in a coffee-grinder  or  other
   spice grinder.   Put the ground spices in a bowl.  Add the vinegar, salt
   and sugar.  Mix and set aside.
   Heat  the  oil in a wide,  heavy pot over a medium flame.   Put  in  the
   onions.   Fry,  stirring  frequently,  until  the onions turn brown  and
   crisp.   Remove  the onions with a slotted spoon and put them  into  the
   container  of  an  electric blender or food processor.   (Turn  off  the
   heat.)   Add  2-3  tablespoons of water to the  blender  and  puree  the
   onions.   Add this puree to the ground spices in the bowl.  (This is the
   vindaloo paste.  It may be made ahead of time and frozen.)
   Dry  off  the meat cubes with a paper towel and remove large  pieces  of
   fat, if any.
   Put  the ginger and garlic into the container of an electric blender  or
   food processor.  Add 2-3 tablespoons of water and blend until you have a
   smooth paste.
   Heat  the oil remaining in the pot once again over a medium-high  flame.
   When hot, put in the pork cubes, a few at a time, and brown them lightly
   on  all  sides.   Remove each batch with a slotted spoon and keep  in  a
   bowl.   Do all the pork this way.   Now put the ginger-garlic paste into
   the same pot.   Turn down the heat to medium.   Stir the paste for a few
   seconds.  Add the coriander and turmeric.  Stir for another few seconds.
   Add  the  meat,  any  juices that may have accumulated as  well  as  the
   vindaloo paste and the water.  Bring to a boil.  Cover and simmer gently
   for  an  hour  or until port is tender.   Stir a few times  during  this
   cooking period.  Serve with rice.
  
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