Vindaloo

Mark's favorite dish at Indian restaurants is Lamb Vindaloo. Knowing this... I was determined to find a recipe and try to make it at home. My friend Jonathan from India came through with a recipe and I made it this weekend. Mark thought it was beyond excellent... next time I'm going to modify it a bit and cook it with shrimp, so that I can enjoy!

PORK VINDALOO
1 ½ lb lean pork cubed or pork fillet
4 tbs white vinegar
5 tbs oil or ghee
3 medium onions peeled and finely sliced
5 green chillies finely cut / ground
6 cloves of garlic peeled and pureed
1” ginger peeled and finely minced
5 cloves
1 tsp cayenne pepper (or more to taste)
¼ tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
2 tsp ground black pepper
2-3 tsp salt
1 tsp garam masala
4 oz tomato puree
1 cup cubed new potatoes (steamed in the microwave for 5 mintues)
2 Tbs Boiling water
Sprigs of fresh cilantro

1. Rub the vinegar into the meat and chill overnight.
   Heat the oil in a large pan and fry the onions garlic and ginger until soft. Add the chillies and cloves and fry for a further minute.
2. Remove the meat from vinegar with a slotted spoon and add to the pan and fry until the meat is browned and sealed. SAVE THE VINEGAR/JUICES. DO NOT THROW AWAY.
3. Add the cayenne pepper, coriander, cumin, salt and black pepper, cook for a few minutes and then add the tomato puree, the reserved juices, potatoes and boiling water.
   Cover and simmer for 30/40 minutes or until the meat is cooked.
4. Add the garam masala and cook for a further 4-5 minutes.
5. garnish with the fresh coriander and serve.