Until as late as 1962, the Portuguese ruled the southern Indian state of Goa. Carne de vinha d’alhos, a Portuguese dish made with pork, was the basis of the now famous vindaloo served in Indian restaurants. Although many make it with lamb, chicken, or shrimp, I prefer the original recipe with pork, redolent of tamarind, vinegar, and black pepper. Vindaloo is famed for being extremely spicy; adjust the amount of chile, both green and red, to your taste.
- Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.
- Julienne 1 inch of the ginger and set aside for garnish. Mince the remaining ginger.
- Heat the oil in a large skillet over high heat, with a lid handy. Tilt the skillet to pool the oil and add the fenugreek seeds; cover immediately to prevent splattering.
- When the seeds have stopped sputtering, add the onions. Sauté the onions for 7 to 8 minutes until light golden brown.
- Add the browned onions to the slow cooker and mix in the pork, minced ginger, garlic, serrano chiles, turmeric, ground red chile, and salt.
- Cook on low heat for 3½ hours.
- Grind together the coriander seeds, cumin seeds, mustard seeds, cloves, cardamom, peppercorns, cassia, and sugar in a spice grinder.
- Add the ground spice blend to the pork, mix well, and continue to cook on low for an additional 30 minutes.
- Turn the slow cooker off and stir in the tamarind pulp and vinegar. Serve garnished with the julienned ginger.
Copyright 2014 by Neela Paniz.
The New Indian Slow Cooker