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Serve up some spice with this recipe for Pork Vindaloo


11⁄2 tablespoons grainy mustard (Pommery Moutarde de Meaux)
11⁄2 teaspoons ground cumin
11⁄2 teaspoons grounder turmeric
1⁄2 to 1 teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons vegetable oil
6 large cloves garlic, peeled and crushed to a pulp
11⁄4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
2⁄3 cup canned coconut milk, well stirred
Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2⁄3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are cooking in the frying pan. (Transfer to a pressure ....

Madhur Jaffrey , Easy Indian , Chronicle Books , Pommery Moutarde De Meaux , மதுர் ஜாஃப்ரி , சுலபம் இந்தியன் , நாளாகமம் புத்தகங்கள் ,