Spicy Indian Vindaloo

Ingredients

Boneless meat (chicken, lamb, or pork)

1.5 lbs, cut into cubes

Potatoes

2 medium, diced

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Ginger

1 inch, minced

Tomatoes

2 medium, chopped

Red chili powder

2 tablespoons

Turmeric powder

1 teaspoon

Coriander powder

1 tablespoon

Cumin powder

1 teaspoon

Cinnamon stick

1

Cloves

4

Cardamom pods

4

Vinegar (preferably malt or apple cider)

2 tablespoons

Salt

to taste

Fresh cilantro

for garnish

Oil (vegetable or mustard)

3 tablespoons

Instructions

1. In a large pan, heat the oil over medium heat.
2. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
3. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
4. Add the meat cubes to the pan, browning them on all sides for about 8-10 minutes.
5. Mix in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, cinnamon stick, cloves, and cardamom pods. Stir well to coat the meat with the spices.
6. Add the diced potatoes and pour in the vinegar. Stir to combine everything thoroughly.
7. Cover the pan and reduce the heat to low. Let it simmer for about 45 minutes, stirring occasionally, until the meat and potatoes are tender and the flavors meld beautifully.
8. Taste and adjust the salt as necessary. Garnish with fresh cilantro before serving.