Vindaloo

Instructions

1. 1

   Make the Vindaloo Paste: In a spice grinder, combine the dried red chilies, garlic, ginger, cumin seeds, 1 tsp mustard seeds, 4 cloves, a piece of cinnamon, and the vinegar. Grind into a very smooth, fiery red paste.

2. 2

   Marinate: Coat the meat chunks entirely with the vindaloo paste and 1 tsp of salt. Cover and refrigerate for at least 4 hours, though overnight yields the best tangy flavor.

3. 3

   Sauté the Aromatics: Heat 3 tbsp oil in a heavy-bottomed pan over medium heat. Add 2 finely chopped onions and sauté for 10-12 minutes until they turn a dark caramel brown.

4. 4

   Brown the Meat: Add the marinated meat to the pan. Increase the heat to medium-high and sear the meat, stirring frequently, for 5-8 minutes until the raw smell of the vinegar cooks off and the paste darkens.

5. 5

   Slow Simmer: Pour in 1.5 cups of hot water (or pork/chicken stock). Bring to a boil, then reduce the heat to the lowest setting. Cover and simmer.

6. 6

   Finish: Cook for 45-60 minutes (longer for pork) until the meat is fork-tender and a rich layer of red oil floats on the surface. Add a pinch of sugar to balance the acidity before serving with rice.