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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (364g) Recipe makes 4 servings |
||
| Calories 662 | ||
| Calories from Fat 315 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.0g | 53% | |
| Saturated Fat 10.8g | 53% | |
| Monounsaturated Fat 17.8g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 204mg | 68% | |
| Sodium 726mg | 30% | |
| Potassium 1036mg | 29% | |
| Total Carbohydrate 11.9g | 3% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 5.6g | ||
| Protein 68.9g | 137% | |
Ingredients
- 2 lbs pork, chicken,or beef
- 1/4 cup cider vinegar
- 1/4 cup white wine
- 2 tablespoons garam masala
- 6-8 cloves garlic
- 1 tablespoon chopped fresh ginger or 1 teaspoon powdered ginger
- red pepper flakes (optional)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1-2 serrano pepper
- 1 large onion
- 1/4 cup slivered almond
- 1/4 cup light cream
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
Directions
1
Combine vinegar, wine, garam masala, ginger, red pepper, and salt in a blender.2
Move to a container.3
Cut up meat into cubes and add to the mixture.4
Let marinate in the fridge for at least an hour.5
Add olive oil to a large saute pan.6
Chop onions and add to pan.7
Saute until golden.8
Add almonds and saute for a min.9
Add cubed meat.10
Break peppers in half and add them as well.11
Add cinnamon and sugar.12
Let cook covered for 45 minutes on simmer.13
Remove cover, add the light cream, and cook uncovered for 15 more minutes.
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- Course > Main Dish
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- Main Ingredient > Meat > Beef
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- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
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- Dietary > High in... > High Protein
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Featured Reviews for This Recipe
From: ellison52
On Feb 23, 2009
So GOOD! Things omitted: cinnamon, serrano peppers, light cream. No cream because of our waists. No cinnamon or peppers because I didn't have any. I did saute the garlic with the onions as suggested by others. While simmering, the liquid seemed to disappear so I added more wine and vinegar. This had a wonderful taste with a spicy bite! After my last bite, my lips burned a little bit. Felt GREAT! Definately a keeper
From: Pamela
On Mar 19, 2004
My husband and I enjoyed this recipe and I will make it again. There was no instruction as to what to do to the garlic so I sauted it with the onions.
From: JustJanS
On Oct 28, 2005
The meat was tender, but this recipe isn't one we will make again. We found it overly sweet (which suprises me with the vinegar and wine in there) and didn't think the flavours "came together" very well. I think garam masala usually has enough cinnamon in it, so omitted the extra teaspoon.
From: Matt Campbell
On Dec 20, 2001
I made this with 2 lbs chicken thighs instead of pork, and this is very probably the best vindaloo I've ever had! Made it for an office party, and it went over terrifically, even with people who aren't Indian-cuisine buffs like myself. Guaranteed to stay in my cookbook for good.
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