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".

  • 1 hr 30 mins cooking
  • Serves 6
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Pork and vegetable vindaloo
  • 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
  • 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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