Indian Vindaloo Curry

Ingredients for 6 servings:

• 1 kg pork goulash
• 2 tsp coriander
• 2 tsp cumin
• 2 chili peppers, dried
• 1 tsp peppercorns, black
• 1 tsp mustard seeds, black
• 1 tbsp white wine vinegar
• ½ tsp salt
• 2 tsp sugar
• 1 tbsp oil
• 2 large onions, finely diced
• 2 cloves garlic
• 1 piece(s) ginger, approx. 1.5 cm
• 2 tsp turmeric
• 2 cans of coconut milk
• 1 tsp cardamom
• ½ stalk(s) cinnamon
• 4 small cans of tomatoes, diced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

For the vindaloo paste, toast the coriander, cumin, chilies, peppercorns, and mustard seeds in a pan. Place in a mortar and grind to a fine powder. Add the vinegar, salt, and sugar. Mix well to form a smooth paste. Set the paste aside. Tip: If you don’t like it too spicy, you can use fewer chilies. Heat the oil in a wok or deep pan and fry the finely diced onions until golden brown. Peel and dice the garlic and ginger, add them to the onions along with the turmeric, and fry for about 3 minutes. Stir in the coconut milk, canned tomatoes, cinnamon, and cardamom. Let everything simmer gently, while browning the meat on all sides in hot oil in a second pan. Add the meat to the sauce, stir in the vindaloo paste, and cover and let the curry simmer over low heat for about 50 to 60 minutes. The curry tastes very good served with a dollop of natural yogurt and rice or with boiled potatoes, which are then fried in a little oil with turmeric and garlic.