Authentic pork vindaloo from I Love Curry by Anjum Anand

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Notes about this recipe

  • etcjm on January 21, 2024

    Doubled the meat and 1.5 times the spices. Cooked in a tagine so I could pop in the over instead of cooking on the hob. Cooked for about 1.5 hours so the meat was really tender. Very good. Opted for the lighter side of the number of chillies (10 for a double recipe) and it wasn't hot. It instead had a depth of flavour. No whole spices to dig out before eating either. Will do it again.

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