Ingredients for Pork Vindaloo 2
- 2 lbs pork
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 tablespoons ghee
- 2 tablespoons paprika
- 1 tsp turmeric powder
- 1 tsp fenugreek seeds
- 2 tbsp grated ginger
- 1-2 green chilies, slit (optional)
- 1 1/2 tsp salt
- 1/2 cup water
- 1 tbsp tamarind paste
- 1 teaspoon garam masala
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 1/4 cup white vinegar
- 1 tsp black peppercorns
- 1 (1 inch) cinnamon stick
- 1 tsp brown sugar
- 2 tbsp chili powder
- 3 tbsp oil (vegetable or canola)
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How to Make Pork Vindaloo 2
- Melt 4 tablespoons of ghee in a large pan over medium heat. Add 2 large onions, thinly sliced, and fry until golden brown (about 10 minutes).
- Add 1 lb of diced pork and fry until browned on all sides, sealing in the juices (about 5-7 minutes).
- Reduce heat to low. Stir in 2 tablespoons paprika, 1 tablespoon turmeric powder, 1 teaspoon fenugreek seeds, 1 inch ginger (grated), 4-6 green chilies (finely chopped), and 1 teaspoon salt. Cook for 2 minutes, stirring constantly.
- Add 1 cup of water, cover the pan, and simmer for 30 minutes, or until the pork is tender.
- While the pork simmers, soak 1 tablespoon of tamarind paste in 1/4 cup of warm water to form a pulp.
- Once the pork is cooked, bring the pan to a boil. Stir in the tamarind pulp, 1 teaspoon garam masala, 2 bay leaves, 4 green cardamoms (lightly crushed), and 4 cloves.
- Reduce heat to low, stir well, and simmer for another 30 minutes, allowing the flavors to meld. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
15g
Fat
108g
Carbs
2g
