Goan pork vindaloo with potatoes

• Gluten free

• Meat

  • 560 g Pork shoulder, boneless

• Produce

  • 3/4 tsp Chilli, powder
  • 5 Garlic cloves
  • 2 1/2 cm Ginger, root
  • 1 Onion, medium
  • 340 g Waxy red potatoes

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Caster sugar
  • 3 Cloves
  • 2 tsp Coriander seeds
  • 2 tsp Mustard seeds
  • 2 tsp Paprika
  • 1 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Cider vinegar
  • 3 tbsp Olive or sunflower oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on nonnascooking.com

Description

Directions

• Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a clean coffee grinder or spice grinder and grind as finely as possible.
• Tip this spice mixture into a blender with the onion, garlic, ginger, vinegar, chilli powder, paprika and 3 tbsp of water. Blend until smooth.
• Rub 1¼ tsp of salt, all the turmeric, black pepper and 2 tbsp of the spice paste all over the pork. Put in a plastic food bag, seal and marinate in the refrigerator for at least 30 minutes, or longer if desired.
• Pour the oil into a large, heavy-based, non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, add the remaining mustard seeds. As soon as they pop, which will be in a matter of seconds, put in the remaining spice paste. Stir and fry for 5-6 minutes, or until the paste is lightly browned. Put in the pork with its marinade and stir for a minute. Cover and reduce the heat to medium. Let the meat cook for about 10 minutes, lifting the lid now and then to stir; it should become lightly browned.
• Now pour in 750 ml of water and add the potatoes, ½  tsp of salt and the sugar. Stir and bring to a boil. Cover, reduce the heat to low and cook very gently for 50–60 minutes or until the meat is tender, then serve.