Pork Or Lamb Vindaloo Food

LAMB VINDALOO

Steps:

• Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
• Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
• Scrape the paste out into a 4-quart slow cooker crock insert.
• Add in the lamb pieces; toss to coat.
• Cover with saran wrap and refrigerate at least 4 hours or overnight.
• Put the crock insert into slow cooker; add in water and stir.
• Cover and cook on LOW for 6-7 hours or until the lamb is tender.
• Transfer the lamb and cooking juices to a big saucepan.
• Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
• Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
• Serve right away.

EASY 5 STEP CHICKEN, PORK, BEEF OR LAMB VINDALOO

Steps:

• Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
• Heat oil in medium to large pot and add onions. Stir until onions are soft.
• Add vindaloo mix to pot and cook for 1 to 2 minutes.
• Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
• Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.

PORK VINDALOO

Steps:

• Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
• Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
• In a large heavy saucepan, heat half of the oil over medium-high heat.
• Brown the pork in batches and add more oil if necessary.
• Transfer to a plate.
• Add the remaining oil to the pan and reduce the heat to medium.
• Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
• Cook, stirring, until the onions are softened, about 6 minutes.
• Pour in the chicken stock and remaining vinegar.
• Bring to a boil, stirring to scrape up any brown bits.
• Return the pork and any accumulated juices to the pan and add the bay leaves.
• Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
• Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.
• Discard the bay leaves.

PORK OR LAMB VINDALOO

Steps:

• Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
• Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.