Pork or Lamb "Vindaloo"

(Original recipe by Madhur Jaffrey "100 essential curries")

Serves 3-4

Ingredients:

• 1 1/2 tbsp grainy French mustard
• 1 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/2-1 tsp chilli powder
• 1 tsp salt
• 1 tsp red wine vinegar
• 100 gr (4 oz) onions
• 6 large garlic cloves
• 3 tbsp vegetable oil
• 550 gr (1 1/4 lb)boned hand of pork or lamb shoulder, cut in to 2,5 cm (1 in) cubes
• 150 ml ( 5 fl oz) tinned coconut milk, well stirred.

Step One

 Combine the mustard, cumin, turmeric, chilli powder, salt and vinegar in a cup. Mix well.

Step Two

 Slice the onions into fine half-rings and crush the garlic pulp. Put the oil in a large, non-stick frying pan and set over medium-high heat. When hot, add the onions. Stir and fry until they are medium brown. Add garlic. Stir and fry for 30 seconds. Add the paste from the cup. Stir and fry for a minute, then add the meat. Stir and fry for about 3 minutes.

Step Three

 Now add in the coconut milk and 150 ml (5 fl oz) water if you are going to cook in the pressure cooker and 250 ml (8 fl oz ) water if you are going to continue to cook in the frying pan. ( Transfer to a pressure cooker at this stage if that is your intention). Cover and either bring the pressure , or to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in a pressure cooker and 60-70 minutes in the frying pan.