Pork or Lamb Vindaloo

Ingredients for Pork or Lamb Vindaloo

• 1 1/2 tablespoons grainy mustard (preferably Pommery Moutarde de Meaux)

• 1 1/2 teskedar malen kummin

• 1 1/2 teaspoons ground turmeric

• 1/2–1 teaspoon cayenne pepper

• 1 tesked salt

• 1 teaspoon red wine vinegar

• 3 tablespoons vegetable oil

• 1 small onion (about 110g ), peeled and cut into fine half rings

• 6 large cloves garlic, peeled and crushed to a pulp

• 575g boned shoulder of pork or lamb, cut into 1-inch cubes

• 160ml canned coconut milk, well stirred

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 160ml water if you are cooking continuously in a pressure cooker, or 240ml 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.

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