Crock Pot Pork Vindaloo.
This blend is hot, but you can tone it down for your taste.
Mix 2-5 TB. spice in 2-5 TB. water, set aside. (I used 5 TB + New Mexico Chile Powder) Heat 5 TB. ghee or oil, Brown 1� lb. pork or lamb cubes, adding 1 large diced onion along the way.
Remove to crock pot and brown 4 cubed red potatoes in same pan deglazing it with the potatoes. I like to scrape the residue from the meat and onions while cooking the potatoes. Get those browned up a bit then add them to the crock pot as well.
Add the Vindaloo paste, 2 Cups water or so, 6 TB. vinegar and 1 tsp. salt. Let it cook 2-3 hours on high. Turn down to low and let it finish out a few more hours, adding the green beans (if desired) 1-2 hours before finish.
I served it with rice and Tandoori Naan Bread.
Pork and Onions Browning up nicely
Diced Red Potatoes, in a bowl I mixed equal parts Vindaloo seasoning and water to form a paste.
Browned the potatoes in the same pan after removing the Pork and Onions, then added all to the crock pot.
Added more water, vinegar and some of the New Mexico Chile Powder& mmmmm smells great!
Finished product with plain yogurt on the side.