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      RECIPE TITLE "Vindaloo" Author: Patsie

    yields4 servings time75 mins difficultymoderate

      RECIPE INGREDIENTS

    • 2 in fresh ginger, peeled and chopped;
    • 4 garlic cloves, pressed;
    • 1 1/2 tsp chili powder;
    • 2 tsp turmeric;
    • 1 tsp salt;
    • 1 Tbs cardamom seeds;
    • 6 whole cloves;
    • 6 peppercorns;
    • 2 in cinnamon stick;
    • 2 Tbs coriander seeds;
    • 1 Tbs cumin seeds;
    • 5/8 cup white wine vinegar;
    • 2 lb pork tenderloin, cubed;
    • 3 Tbs vegetable oil;
    • 1 tsp mustard seeds;
    • 5/8 cup water

      RECIPE METHOD

    1. In blender, puree all spices except mustard with vinegar to form a smooth liquid paste. (Add more vinegar if necessary.)
    2. Pour spice paste over pork and marinade in the fridge overnight. Remove spice pork marinade from fridge 2 hours before cooking to allow it to come to room temperature.
    3. Heat the oil in a dutch oven. Add mustard seeds and cover. Fry the seeds until they pop, then add pork, marinade and water. Bring to a boil, stirring constantly.
    4. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer until the pork is cooked through, another 30 minutes



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