Pork Vindaloo From Scratcheroo

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A delightful dish from southern india, this also lends itself very well to being prepared with cubed lamb or rabbit. (prep time includes marinating time.)

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Steps

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To make the curry paste: in a spice or coffee mill grind the spices and ginger until very finely minced.

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Turn out into a bowl and stir in the vinegar to make a smooth paste.

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In a glass baking dish or non-reactive mixing bowl combine curry paste with the garlic and half of the onion.

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Add the pork , turn to coat thoroughly and set aside to marinate for at least 30 minutes.

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Heat the oil in a large skillet over low heat and gently saut the remaining onion.

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Drain the pork , reserving the marinade.

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Turn up the heat and add the pork , a few cubes at a time , tossing until it is browned on all sides.

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Saut for 5 minutes , and then add the tomatoes and the reserved marinade.

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Bring to a boil , reduce the heat and simmer for 5 additional minutes.

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Serve over hot rice , garnished with cilantro or parsley.

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Ingredients

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garlic, onions, pork, canola oil, diced tomato, salt and pepper, cooked white rice, cilantro, coriander seeds, cumin seeds, mustard seeds, ground cloves, turmeric, ginger, white vinegar