Vindaloo Curry

Name: Vindaloo Curry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 piece(s) (approx. 20 g) Ginger; 2 red chillies; 1 TEASPOON black peppercorns; 2 TABLESPOONS demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp ground cumin; 7-10 Tbsp Cinnamon; 7-10 Tbsp smoked paprika powder; 750 g Apricots; 800 g Pork neck steaks; 2 Onions; 2 TABLESPOONS Oil

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic cloves
1 piece(s) (approx. 20 g) Ginger
2 red chillies
1 TEASPOON black peppercorns
2 TABLESPOONS demerara sugar
7-10 Tbsp Salt
7-10 Tbsp ground cumin
7-10 Tbsp Cinnamon
7-10 Tbsp smoked paprika powder
750 g Apricots
800 g Pork neck steaks
2 Onions
2 TABLESPOONS Oil

Directions

1
Peel garlic and ginger and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Put peppercorns and sugar in a mortar and crush finely. Add 2 tsp. cumin and cinnamon, 1 tsp. paprika, garlic, ginger and chilli and mix everything into a paste.
2
Wash, halve and stone the apricots. Wash the meat, dab dry and cut into 2 cm wide strips. Peel and halve onions and cut into fine strips.
3
Heat the oil in a frying pan or casserole. Brown the meat in it in portions all around, season with salt. Finally fry onions and half of the apricots briefly. Add the meat again. Add the spice paste and sweat until it smells good.
4
Deglaze with 800 ml water, bring to the boil. Cover and stew for 45-60 minutes. Add the remaining apricots about 5 minutes before the end of the cooking time. Season to taste again.