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Slow Cooker Pork Vindaloo

Serves
6
Preparation Time
20 mins
Cooking Time
2 hours to marinate; 4 to 8 hours to cook.
Calories Per Serving
250
Category
Main

Ingredients

750g pork shoulder steaks cut into 2 inch pieces
6 small new potatoes halved
3tbsp vegetable oil
2 medium onions chopped
1tbsp tomato puree
1 x 400g tin chopped tomatoes
1 cinnamon stick
100ml chicken stock

For the spice paste

1tsp cumin seeds
2tsp chilli powder or 2 dried chillies
3 cardamom pods
1tsp turmeric
3 cloves garlic
1tsp black peppercorns
1inch piece fresh ginger roughly chopped
3tbsp cider vinegar

590

Method

  1. Place the spices for the spice paste in a mortar and pestle and finely grind. Place in a blender or food processor and purée with ginger, garlic and vinegar.
  2. Pour this over the meat and coat well. Cover and refrigerate for 2 hrs to marinate.
  3. Turn on the slow cooker and add the marinated meat and potatoes. In a large frying pan, heat the vegetable oil. Add the onions with some seasoning and sauté for 10 mins.
  4. Add the tomato purée, chopped tomatoes, cinnamon stick and stock. Bring to a boil. Pour over the meat and place the lid on. Cook for 4 hrs on high or 8 hrs low.
  5. Serve with fresh steamed rice, yogurt, fresh coriander, chopped red onion and your favourite chutneys.