To make this fiery Vindaloo, salt 300g pork (1/4 tsp salt), set aside for 1 hrs. Make a paste using 4 tbsp spice, 5 garlic cloves, 2cm ginger, 150ml coconut milk and 75ml water in a blender or mortar and pestle. Mix marinade with lamb and refridgerate for 3 hrs. Remove lamb pieces from sauce and fry in oil, add sauce and bring to rapid simmer, allow to bubble for 30 min or until meat is tender. Add water as necessary.
India
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