Recipe:Vindaloo

(This recipe is a very modified version of Anjum Anand's vindaloo recipe from Anjum's New Indian)

Ingredients

 * About an inch of ginger, peeled and grated
 * 8 cloves of garlic, minced
 * As many red chillis as you like, deseeded if required and finely chopped
 * 3 tbsp white wine vinegar
 * 500g pork shoulder (not too lean, with a bit of fat on it), diced
 * mustard seeds (optional)
 * Asofateda (hing) optional
 * 1 small onion, finely chopped

Spice mix:
 * 1 tsp coriander seeds
 * 1 tsp cumin seeds
 * 85 black peppercorns
 * 3 cloves
 * 2 green cardamoms
 * a few small pieces of cassia bark or 2cm of cinnmon stick

Method

 * 1) Make up the spice mix by roasting the spices in a hot pan for a few minutes until fragrant, cool, and grind in a spice grinder to a fine powder
 * 2) Mix the spices, ginger, garlic, chillis and vinegar with the pork, cover and leave in the fridge for a at least an hour (not overnight). Bring the meat back up to room temp before cooking.
 * 3) (Optional) make a wagaar (pronnounced vughaar) by heating a couple of tbsp of oil in a pan until hot and adding 1/4 a tsp of hing and a tsp of mustard seeds. Cover and let the mustard seeds pop for a minute
 * 4) Take the pan off the heat to cool it a bit, and add the onion. Fry on a medium heat until brown (about 8 mins)
 * 5) Add the meat and marinade and about a teaspoon of salt, fry for a couple of minutes, then reduce the heat to low and cover
 * 6) Put a medium ziplock bag half full of ice onto the lid and cook for about 30 - 40 mins, stirring once or twice. Keep an eye on the ice bag. If the ice melts before 30 mins then empty the water out and refill it
 * 7) Remove the ice bag and the lid and leave uncovered to boil off any excess liquid if required
 * 8) Serve with rice and chapattis