Goan Pork or Lamb Vindaloo
A bit less spicy than regular vindaloo, this is tender meat in a rich curry with flavorful peppers and warming spices.
This is based on America's Test Kitchen's recipe. I made it, and found it very spicy (which I loved, but was a bit much for those I typically cook for), probably because the Indian market has very spicy kashmiri chili. So I reduced the chili and added more paprika. I decreased the salt and vinegar a little bit, and added sugar, ground mustard, and turmeric, as most Indian recipes I saw online call for those.
Ingredients:
- 1 (3–3.5 lb) boneless pork butt roast or lamb roast, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 large onion, chopped fine
- ¼ cup coconut vinegar (or apple cider vinegar)
- fresh cilantro leaves for garnish (optional)
spice paste:
- ¾ cup water
- 2-inch knob ginger, peeled and sliced
- 6-12 garlic cloves
- 2 tablespoons Kashmiri chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 1 tablespoon brown sugar or jaggery
- 1 tablespoon ground cumin
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground turmeric
- ¼ teaspoon dried mustard
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Directions:
- Blend all of the spice paste ingredients until smooth.
- Combine the spice paste with the and marinate for at least 1 hour (better, overnight).
- Preheat oven to 325°F.
- Heat oil in a Dutch oven over medium heat. Saute chopped onion 5-10 minutes until soft and golden brown.
- Add the pork mixture to dutch oven, spread it evenly, and cook a few minutes until the pork starts to release some liquid.
- Cover dutch oven, cook in 325°F oven for 40 minutes.
- Add vinegar, stir to combine, cover, and cook in 325°F oven for 20-30 minutes, until fork tender.
- Rest uncovered for 10 minutes. Serve.