Pork Vindaloo With Raita

• Raita:
• 1 1/2 cups plain low-fat yogurt
• 3/4 cup chopped seeded peeled cucumber
• 3/4 cup chopped seeded tomato
• 1/4 teaspoon salt
• 1 teaspoon garam masala
• Vindaloo:
• 1 1/2 cups thinly sliced sweet onion
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon ground red pepper
• 1/4 teaspoon ground cloves
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
• Cooking spray
• 1 cup chopped seeded tomato
• 4 1/2 cups hot cooked basmati rice

1. To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
2. To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; saute 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

raita, yogurt, cucumber, tomato, salt, garam masala, sweet onion, fresh ginger, mustard, ground cumin, salt, ground coriander, ground cinnamon, ground turmeric, black pepper, ground red pepper, ground cloves, cider vinegar, garlic, pork loin, cooking spray, tomato, basmati rice

Taken from www.myrecipes.com/recipe/pork-vindaloo-with-raita (may not work)