Ingredients

Ingredients

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 5 black peppercorns, left whole

• 2 green cardamom pods, seeds only

• 2 cloves

• 1cm/½in piece cinnamon

• 1cm/½in piece ginger, peeled and chopped

• 7 garlic cloves, peeled and left whole

• 3 fresh red chillies

• 3 tbsp white wine vinegar

• pinch salt

• 350g/12oz pork shoulder, flesh cut into 2.5cm/1in cubes

• 100g/3½oz pork belly, cut into 2.5cm/1in pieces

• 65ml/2½fl oz vegetable oil

• 1 small onion, finely chopped

• ¾ tsp mustard seeds

• handful cashew nuts

To serve (optional)

• 220g/8oz basmati rice, cooked according to packet instructions

• 4 wheat tortillas

• 2 handfuls chopped lettuce

• 4 tbsp soured cream

Description

This Authentic Vindaloo Recipe Is Not As Spicy As The Curry-house Favourite, But Still Intensely Flavoured.

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