1 small onion, peeled and cut into fine half rings
1 1/4 lbs. bones shoulder of pork or lamb, cut into 1-inch cubes
2/3 cup canned coconut milk, well stirred
Instructions
Combine 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, ut 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. Now add the coconut milk and 2/3 cup water if you are going to cook ina pressure cooker or 1 cup water if you are going to continue to cook in the frying pan. Cover and either bring up to pressure, or bring to a boil. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.
Originally Submitted
1/18/2009
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