Name: Pork vindaloo
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1 kilogram boneless pork shoulder, cubed; 1/3 cup vindaloo curry paste; 1 tablespoon oil; 2 onions, finely sliced; 3 clove garlic, crushed; 2 teaspoon finely chopped ginger; 1 small birdseye chilli, chopped; 2 cup beef stock; 1 tablespoon tomato paste; rice, naan bread, to serve; Raita; 1 cup thick natural yoghurt; 1/2 cup grated cucumber, drained; 2 tablespoon lemon juice; 2 tablespoon finely chopped mint leaves; 1 clove garlic, crushed

Ingredients

1 kilogram boneless pork shoulder, cubed

1/3 cup vindaloo curry paste

1 tablespoon oil

2 onions, finely sliced

3 clove garlic, crushed

2 teaspoon finely chopped ginger

1 small birdseye chilli, chopped

2 cup beef stock

1 tablespoon tomato paste

rice, naan bread, to serve

Raita

1 cup thick natural yoghurt

1/2 cup grated cucumber, drained

2 tablespoon lemon juice

2 tablespoon finely chopped mint leaves

1 clove garlic, crushed

Method

1.Combine pork and vindaloo paste in a shallow dish. Cover; marinate in fridge 2-3 hours.

2.Heat half oil in a large, heavy-based sauce pan on high.

3.Brown meat, in 3 batches, 2-3 minutes each batch. Transfer to a plate. Reduce heat to medium. Add remaining oil to pan; saute onion 2-3 minutes, until tender.

4.Add garlic, ginger and chilli; cook 1 minute, until fragrant. Return pork to pan with stock and tomato paste. Bring to boil on high. Reduce heat to low; simmer, covered, 1-1 1/2 hours, until meat is tender and sauce has thickened.

5.Meanwhile, to make raita, in a small bowl, combine all ingredients. Season to taste.

6.Serve curry with rice, raita and naan bread.

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Ingredients

Method

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