 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
From Cooking Light. If you use greek yogurt the draining step for the raita is not needed. Ingredients:
1 1/2 cups plain low-fat yogurt |
3/4 cup cucumber, chopped, seeded, peeled |
3/4 cup tomato, seeded, chopped |
1/4 teaspoon salt |
1 teaspoon garam masala |
1 1/2 cups sweet onions, thinly sliced |
2 teaspoons fresh ginger, grated |
1 teaspoon dry mustard |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric |
1/2 teaspoon black pepper |
1/2-1 teaspoon cayenne |
1/4 teaspoon ground cloves |
2 tablespoons cider vinegar |
2 garlic cloves, minced |
1 1/2 lbs pork loin, cut in 3/4 inch cubes |
1 cup tomato, chopped, seeded |
Directions:
1. To prepare raita: Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minute Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 c tomato, 1/4 t salt and garam masala. Cover and refrigerate.
2. To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in fridge 30 minute.
3. Heat large Dutch oven over med-high. Coat pan with cooking spray. Add pork mixture and saute 7 min or til lightly browned. Stir in 1 c tomato. Cover, reduce heat, and simmer 30-60 min or til pork is tender, stirring occasionally. Serve with raita and rice.
|
|