Name: Pork and vegetable vindaloo
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 2 teaspoon cumin seeds; 2 teaspoon garam masala; 1 teaspoon ground cinnamon; 2 clove garlic, quartered; 4 fresh small red thai chillies, chopped coarsely; 2 centimetre piece fresh ginger (10g), sliced thinly; 2 tablespoon white vinegar; 2 tablespoon vegetable oil; 1 kilogram boneless pork shoulder, cut into 2cm pieces; 1 brown onion (200g) chopped coarsely; 2 cup (500ml) beef stock; 2 potatoes (400g), cut into 2cm pieces; 2 carrots (240g), cut into 2cm pieces; 150 gram green beans, trimmed, chopped coarsely

Pork and vegetable vindaloo

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

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Serves 6

Cook

1H 30M

Ingredients

2 teaspoon cumin seeds

2 teaspoon garam masala

1 teaspoon ground cinnamon

2 clove garlic, quartered

4 fresh small red thai chillies, chopped coarsely

2 centimetre piece fresh ginger (10g), sliced thinly

2 tablespoon white vinegar

2 tablespoon vegetable oil

1 kilogram boneless pork shoulder, cut into 2cm pieces

1 brown onion (200g) chopped coarsely

2 cup (500ml) beef stock

2 potatoes (400g), cut into 2cm pieces

2 carrots (240g), cut into 2cm pieces

150 gram green beans, trimmed, chopped coarsely

Method

1.Dry-fry spices in small frying pan, stirring, until fragrant; cool.

2.Blend or process spices, garlic, chilli, ginger, onion and vinegar until mixture forms a smooth paste.

3.Heat half the oil in large saucepan; cook pork, in batches, until browned.

4.Heat remaining oil in same pan; cook paste, stirring, 5 minutes. Return pork to pan with stock; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Add potato, carrot and beans; simmer, uncovered, about 30 minutes or until pork is tender and sauce thickens slightly.

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