Pork or Lamb Vindaloo

Pork or Lamb Vindaloo
Pork or Lamb Vindaloo
The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan. Most recipes for vindaloo involve grinding mustard seeds in vinegar. To save this step, grainy French mustard, which already contains vinegar, is used. This dish may be made in the pressure cooker (20 minutes of simmering time) or in a frying pan (1 hour or so of simmering).
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 3–4
Indian South Asian Mustard Pork Lamb Curry Coconut Cumin Garlic Hot Pepper Wheat/Gluten-Free Indiana
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 3 tablespoons vegetable oil
  • 1 teaspoon red wine vinegar
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 tablespoons grainy mustard (preferably pommery moutarde de meaux)
  • 1/2–1 teaspoon cayenne pepper
  • 1 small onion (about 4 ounces), peeled and cut into fine half rings
  • 6 large cloves garlic, peeled and crushed to a pulp
  • 1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
  • 2/3 cup canned coconut milk, well stirred
  • Carbohydrate 8 g(3%)
  • Cholesterol 101 mg(34%)
  • Fat 45 g(69%)
  • Fiber 1 g(5%)
  • Protein 26 g(53%)
  • Saturated Fat 17 g(84%)
  • Sodium 546 mg(23%)
  • Calories 534

A Weeknight Wonder: Pork or Lamb Vindaloo

As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present need to keep everyone fed and happy. That's why I've become a huge fan of recipes that are both flavorful and efficient. Enter the Pork or Lamb Vindaloo – a dish that perfectly balances exotic spices with surprising ease of preparation.

I first encountered Vindaloo years ago while traveling through Goa, India. The rich, aromatic curry, with its perfect balance of sweet and spicy, completely captivated me. The traditional recipe involves a lengthy preparation, but I've adapted it to suit my busy lifestyle. This version makes the most of convenient ingredients, allowing me to create an authentically delicious meal without spending hours in the kitchen. The beauty of this recipe lies in its versatility – it's equally delightful served with fluffy rice, crusty bread, or even as a filling for wraps for a quick lunch the next day. The leftovers are even better!

The magic of this recipe lies in the simplicity of its preparation. There's no need for complicated grinding or tedious marinating. Using grainy French mustard eliminates the step of grinding mustard seeds in vinegar, a huge time-saver during a busy week. I love that the cooking process is largely hands-off. Once the simmering begins, I can get on with other tasks – checking emails, helping with homework, or even simply enjoying a quiet cup of tea. Whether using a pressure cooker or a frying pan, the results are consistently delicious and deeply satisfying. The rich, savory flavors of the pork or lamb, infused with warming spices, make it a perfect comfort food, especially on a chilly evening.

This Vindaloo recipe is more than just a meal; it's a testament to the fact that flavorful, authentic food doesn't have to be time-consuming. It's a celebration of quick, easy cooking that allows busy individuals like me to still create unforgettable meals for my family. It's a testament to my commitment to nourishing my loved ones with good food without sacrificing precious time. And that, to me, is the true essence of home cooking.

Beyond the practical advantages, the Vindaloo is also a source of comfort and connection. The aroma that fills my kitchen as it simmers is a comforting reminder of my travels, a sensory journey back to the vibrant streets and bustling markets of Goa. It evokes a sense of warmth and nostalgia, making each meal a little more special. It's a dish that I’ve happily shared with family and friends, always met with glowing reviews and requests for the recipe. And that, more than anything, makes it a dish truly worth sharing.

So, if you're looking for a flavorful, easy-to-make dish that satisfies both your taste buds and your schedule, I highly recommend trying my adapted Pork or Lamb Vindaloo recipe. This is more than just a recipe—it’s a delicious shortcut to flavorful memories and family time.

The ease of preparation, paired with its intense flavor profile, has quickly made this a staple in our home. I hope you enjoy it as much as we do!

Step-by-step

    • 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 to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.)
    • Cover and either bring up to pressure, or bring to a boil if you are using the frying pan.
    • Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.
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