Pork Vindaloo Recipe

• 1/2 c. tamarind pulp
• 2 onions, minced
• 6 cloves garlic, chopped
• 4 tbsp. grnd coriander
• 2 teaspoon turmeric
• 1 tbsp. coarsely grnd black pepper
• 1 tbsp. cumin
• 2 teaspoon fresh warm green chili pepper, minced (or possibly a little cayenne pepper)
• 1 tbsp. fresh or possibly pickled ginger, grated
• 1 c. vinegar
• 2 lbs. boneless pork tenderloin or possibly shoulder, cut into 1" cubes
• 1/4 c. clarified butter
• 1 tbsp. mustard seeds
• Salt to taste
• 2 tbsp. cilantro, minced (optional)

1. Combine tamarind, onions, garlic, coriander, turmeric, pepper, cumin, chili, ginger and vinegar in a ceramic bowl.
2. Add in pork, and marinate in the refrigerator 24 hrs.
3. Heat clarified butter in a heavy saucepan till it is very warm.
4. Add in mustard seeds.
5. Cover pan and allow mustard seeds to pop and become dark in color.
6. Lower heat.
7. Remove lid from pot and add in pork mix.
8. Cover pan tightly and simmer pork about 1 1/2 hrs or possibly till the pork is very tender.
9. Season to taste with salt.
10. Sprinkle with minced cilantro, and serve with steamed rice.
11. Serves 6.
12. Hint: Best if made the day before to allow the flavors to blend.

tamarind pulp, onions, garlic, grnd coriander, turmeric, black pepper, cumin, fresh warm green chili pepper, ginger, vinegar, boneless pork tenderloin, clarified butter, mustard seeds, salt, cilantro

Taken from cookeatshare.com/recipes/pork-vindaloo-22735 (may not work)