Spicy, savory and slightly tart– Vindaloos are great to serve for foodie friends.
Sauce
1/3- ½ cup white vinegar
2 cans diced tomatoes
6 large garlic cloves, peeled
1~ 3” piece fresh ginger, peeled and roughly chopped
4 small red chili peppers, seeds removed (add more for spicier flavor)
2 tsp. ground cumin
3 tbsp. curry powder
2 tbsp. garham masala
¼ tsp. ground cloves
2 tbsp. mustard seeds (or 1 tbsp. dry mustard powder)
2 small red onions, chopped
1 kilo pork, lamb, beef or chicken, cut into 1”cubes (the cheaper the cut, the better the flavor)
1) Pre-heat oven to 150C/300F.
2) Put all ingredients for sauce into a blender or food processor and puree.
3) Place chopped onion and cubed meat into a lidded, oven-proof pot, add sauce and stir well.
4) Cover pot and place in oven. Bake for 1 ½ hours, taste for seasoning, add salt and more spices (if desired), turn up the heat to 200C/400F and cook an additional 30 minutes.
Serve with Basmati or jasmine rice and a cooling yogurt sauce.