Title: Vindaloo Curry
Cuisine: IndianOriginal Page from www.grouprecipes.com
Chop onions and dice meat.
Mix together tumeric powder, sugar, salt, chili powder and vinegar in a bowl
Mix ginger, garlic and bay leaf with a couple of tbs of water in a small bowl.
In a spice grinder or blender, powder cumin, coriander, fenugreek, mustard, cardamom, cinnamon and black pepper and set in the vinegar mixture
Fry onions in large skillet until nicely dark brown
Transfer the onions to a blender and add 4 tbs of water and make a nice paste.
Add this to your spice mix to make the vindaloo paste. Stir well and set aside.
Add garlic/ginger mix to hot oil in skillet.
Add meat to skillet and fry for 3-4 mins
Add contents of skillet, one cup of water, vindaloo paste, potatoes and tomato sauce to crock pot. Simmer on low until potatoes are cooked.
Stir in the chopped cilantro
Serve with hot basmati rice.
Equal amounts of ground spice can substitute for the seeds.