Pork Vindaloo

Ingredients

• 2 Tablespoons Cayenne
• 1 teaspoon Cumin Powder
• ½ teaspoons Turmeric Powder
• 1 teaspoon Mustard Seeds Or Powder
• 4 teaspoons Raisins
• 1 Tablespoon Tamarind Paste
• 3 whole Cloves
• ½ teaspoons Cinnamon
• ½ teaspoons Garam Masala
• ¾ cups Vinegar, Divided
• ¼ cups Oil
• 3 whole Onions, Finely Chopped
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste
• 2 whole Serrano Peppers, Slit Lengthwise
• 2 whole Tomatoes, Finely Chopped
• 2-½ pounds Pork, Cut Into Cubes
• 1 cup Boiling Water
• 1-½ teaspoon Salt

Preparation Instructions

In a food processor, grind together the cayenne, cumin, turmeric, mustard seeds, raisins, tamarind paste, cloves, cinnamon, garam masala, and 1/4 cup vinegar into a paste.

Heat oil in a pressure cooker or heavy-bottomed saute pan on medium heat. Saute the onions, followed by ginger, garlic and serranos until golden brown.

Add the masala paste and continue frying till the masala is cooked and oil begins to separate. Then, add the chopped tomatoes and continue frying till the tomatoes blend in and the oil separates again.

Add the pork cubes and sear for about 5 minutes. Add the remaining 1/2 cup the vinegar, boiling water and salt to taste.

Now cook on pressure till done (around 15 minutes). Turn off the flame and let the pressure subside. Then open the lid and let it simmer on an open flame until the gravy thickens. Add more vinegar or salt, if necessary. Alternatively, if using a saute pan, bring ingredients to boil, reduce flame to low and cook for 40-50 minutes.