Soor Vindaloo Curried Pork

This recipe came from another site and varies from the other pork vindaloo recipes already posted here on 'zaar, so i'm including it. It is spicy, flavorful, uses a relatively inexpensive cut of meat and is one of our favorites. It isn't any harder to make than a pot of chili. I serve over rice with a plain steamed vegetable on the side. Note to those who have never made a curry before, or have only used pre-packaged curry powder: don't be intimidated by the long list of

Steps

In a blender or electric chopper , add 4 of the chopped garlic cloves , half the ginger , the red chilis , mustard seeds , fenugreek seeds , turmeric , cumin and half the vinegar.

Blend / chop until a homogeneous paste is formed.

In a large pot or dutch oven , heat the olive oil and fry the onions until golden.

Add the spice paste and saute gently for 15 minutes.

Add the tomatoes and continue to cook , breaking them up in the pot with the back of a wooden spoon.

When the tomatoes have begun to incorporate with the rest of the mixture add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.

This should take 5 to 10 minutes.

Add the salt and pour in the boiling water.

Simmer , covered for 40 minutes to one hour until the pork is tender.

I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.

You may also add 1 tbs cornstarch at this point if you want a sauce with more body.

Ingredients

garlic, fresh ginger, red chilies, mustard seeds, fenugreek seeds, turmeric, ground cumin, white wine vinegar, olive oil, onions, tomatoes, pork shoulder, salt, boiling water, curry leaves, cloves, cinnamon stick, sugar