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


  • 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


Ice bag on top of the lid
You should have quite a lot of liquid left over to boil off after removing the lid
  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