Lamb vindaloo from Spiced: Unlock the Power of Spices to Transform Your Cooking (page 130) by America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on December 03, 2022

    I scaled this down to 1 lb of meat and used cubed pork loin this time. I made it early in the day (and at this point it tasted really good) but when I reheated it for dinner, I added peas, spinach, steamed cauliflower, chopped roasted red peppers & Thai basil (to replace the cilantro). The result was a complete dinner bowl with both great flavour & a good heat level for us which we enjoyed with some toast. A great dinner idea worth repeating :)

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