Name: Indian Pork or Lamb Vindaloo
Yield: Serves 3–4
Ingredients: 1 1/2 tablespoons grainy mustard (preferably Pommery Moutarde de Meaux); 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground turmeric; 1/2–1 teaspoon cayenne pepper; 1 teaspoon salt; 1 teaspoon red wine vinegar; 3 tablespoons vegetable oil; 1 small onion (about 4 ounces), peeled and cut into fine half rings; 6 large cloves garlic, peeled and crushed to a pulp; 1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes; 2/3 cup canned coconut milk, well stirred

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Photo by Noel Barnhurst

The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan. Most recipes for vindaloo involve grinding mustard seeds in vinegar. To save this step, I have used grainy French mustard, which already contains vinegar. It works beautifully. This dish may be made in the pressure cooker (20 minutes of simmering time) or in a frying pan (1 hour or so of simmering). Either way, once the simmering starts, the cook can read a book, sleep, or have a drink! It is painless cooking.

Recipe notes

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Recipe notes

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