Pork Vindaloo

Description

A classic dish from the Goan cuisine.

Ingredients

Coriander

2 Tbsp
Cinnamon

0.5 piece
Cardamom

10 piece
Carnation

5 piece
Turmeric

5 Tbsp
Pepper Cayenne

3 Tbsp
The mixture of peppers

2 Tbsp
Zira

3 Tbsp
Ginger

40 g
Peppers red hot chilli

4 piece
Garlic

1 piece
Onion

1 piece
Potatoes

300 g
Salt
Vegetable oil
Vinegar

50 ml
Pork

400 g

Cooking

Pork cut into small pieces.

Cumin, mix of black peppers, cloves, coriander, cinnamon and cardamom (in short, all solid dry ground spices)) grind in a mortar. Cardamom must be clean from the husk and use only the black seeds. Hot pepper and garlic finely shred the ginger, peel and either shred or grate, as anyone familiar. All this added to the mortar and RUB into a paste.

In a separate bowl, mix all the grinded ingredients, add the ground turmeric, ground Cayenne pepper, salt and vinegar. Mix thoroughly. You can grind and grind all the ingredients in a mortar one, if it's big enough, but we must always follow a certain sequence. First grind the dry ingredients, then the raw fiber.

Wear gloves and in a deep dish, RUB the resulting paste of chopped meat, mix well and leave to marinate for 10-20 minutes.

Cut onion into medium pieces. In a pan heat the oil and put the onions to obzhivatjsya. Onions should not be fried, it will only need to bring to the state, when it becomes transparent (see photo).

Once the onions become transparent, add in the pan marinated in spices the meat along with the remaining marinade. Mix everything and cook for 10-15 minutes. Keep the spices on the meat started to burn.

Once the meat prihvatili added to a pan of cold water to lightly blanket the meat. Bring to a boil.

The water is already boiling? It is time to add chopped medium dice potatoes. Cook on low heat until potatoes are done.

If the potatoes are ready, remove the pan from the heat, cover with a lid and leave to infuse for at least 40 minutes.

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