Vindaloo

Ingredients

• 1 T ground coriander seed
• 1/2 t ground cumin seed
• 1 t ground turmeric
• 1/2 t powdered mustard
• 1/2 t cayenne
• 1 t ground black pepper
• 1/2 t ground ginger
• 1 T cider vinegar

Directions

Blend above into a paste. Then sautee 1/3 chopped onion and 1 clove chopped garlic in 2 T oil, add the paste, and cook 1 to 2 minutes. Then add your main ingredient (Day and Stuckey call for 2 lbs of beef shoulder; we now use tofu), and cook, adding 2 1/2 c of hot water after browning the beef/tofu. Cook until tender; add 2 T fresh lemon juice and serve over rice.

Submitted 6/13/05.
Source: The Spice Cookbook
Submitted By: Shelly Black
shellack@aol.com
Vindaloo