Yeah. Sorry. From Penzys spice.
This hot and spicy blend comes from Goa, a small state nestled in the middle of the Malabar Coast of India. Though control of Goa was returned to India in 1961, the four and a half centuries of Portuguese rule left many lasting impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India do not eat pork, preferring Vindaloo lamb, chicken or duck. This blend is hot, but has been toned down for American tastes.
Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 5 TB. ghee or oil, brown 4 cubed red potatoes. Brown 1½ lb. pork or beef cubes, remove, and then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes. Add potato, then cook for 30 minutes. For the authentic fiery hot style Vindaloos that are served in the open-air beach front restaurants, add an equal part cayenne pepper. Hand-mixed from: coriander, garlic, cumin, ginger, Korintje cinnamon, crushed brown mustard, cayenne red pepper, jalapeño pepper, cardamom, turmeric, Tellicherry black pepper and cloves. Yep TMI again
