A Goan-inspired vindaloo with tender pork or lamb, slow-cooked in a tangy mustard and spice blend, finished with creamy coconut milk.
Goan-Style Pork or Lamb Vindaloo
A Goan-inspired vindaloo with tender pork or lamb, slow-cooked in a tangy mustard and spice blend, finished with creamy coconut milk.
Equipment
- Frying pan (or pressure cooker)
- Knife
- Mixing cup
- Wooden spoon
Ingredients
- 1½ tbsp grainy French mustard Moutarde de Meaux
- 1½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ –1 tsp chilli powder
- 1 tsp salt
- 1 tsp red wine vinegar
- 100 g onions peeled and sliced into fine half-rings
- 6 large garlic cloves peeled and crushed to a pulp
- 3 tbsp vegetable oil
- 550 g boned hand of pork or shoulder of lamb cut into 2.5 cm cubes
- 150 ml tinned coconut milk well stirred
- 150 ml water for pressure cooker or 250 ml water (for frying pan)
Instructions
- In a cup, mix the mustard, cumin, turmeric, chilli powder, salt, and vinegar.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Add the onions and fry until they turn medium brown.
- Stir in the garlic and fry for 30 seconds.
- Add the spice paste from the cup and fry for another minute.
- Add the meat and stir-fry for about 3 minutes.
- Pour in the coconut milk and the required amount of water.
- If using a pressure cooker, cover and bring to pressure, then cook for 20 minutes.
- If using a frying pan, cover, bring to a boil, reduce heat, and simmer for 60–70 minutes until the meat is tender.
Notes & Wine Advice
Serving Tip:
Serve with steamed basmati rice or warm naan bread for a classic Goan meal.
Wine Advice:
Pair with a dry Riesling or a light-bodied red like Gamay to complement the spicy and tangy flavors.
Nutrition values
Calories: 480 kcal | Carbohydrates: 8 g | Protein: 36 g | Fat: 34 g | Sugar: 3 g