MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Goan Pork Vindaloo in Pungent Brown Sauce
  Categories: Indian, Pork, Ceideburg 2
       Yield: 1 servings
       2 lb Boneless pork shoulder
   1 1/2    Piece tamarind pulp (see
      14    Dried red chile peppers,
            -seeded, coarsely chopped
   1 1/2    Sticks cinnamon
      20    Cloves teaspoons Coriander
       2 ts Cumin seeds
       2 ts Black mustard seeds
     3/4 ts Black pepper corns
       2 tb Minced fresh ginger
       2 tb Minced garlic
     1/2 c  Cider vinegar
     1/2 c  Peanut oil
       2    Onions, chopped
   It’s interesting, as I go through this humungous pile of newspapers,
   to see how my tastes have changed over the past three years.  Some of
   the things I marked then, I find myself discarding now.  Some of the
   stuff that didn't interest me at the time, I'm scanning to save.
   This one was on the list then and is still on the list.
   Trim the meat and cut into 3/4-inch pieces.
   Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot
   water and let soak at least 1 hour.  Work the tamarind with fingers
   to squeeze out as much pulp and juice as possible.  Strain into a
   bowl and set aside. Discard the residue.
   Heat a dry skillet over medium heat.  Add the chile peppers, cinnamon
   sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black
   peppercorns; roast the spices, stirring and shaking the skillet
   constantly, until the coriander, cumin and chile peppers turn several
   shades darker, and all the spices release their fragrance.  This will
   take 3 to 4 minutes, Transfer to a bowl and let cool.  Grind the
   spices in a spice grinder and set aside.
   Put the ginger and garlic in a medium-sized non metallic bowl with the
   vinegar.  Blend in the ground, roasted spices.  Add the meat and mix
   thoroughly to coat with the spice mixture.  Cover the bowl and
   refrigerate overnight or up to 48 hours.
   Heat the oil in a heavy pan, add onions and cook until they turn
   reddish brown, 12 to 20 minutes.  Add the meat (with its marinade) in
   two batches, stirring and searing the pieces over medium-high heat.
   Reduce heat to medium and cook, stirring frequently, until almost all
   the liquid evaporates and fat separates from the mixture.  You will
   see small pools of fat on the surface.
   Stir in the tamarind and some salt; cover and simmer until the meat
   is very tender, about 1 hour.  Check the water content from time to
   time, and add 1/4 cup hot water once or twice.  Serve hot with
   steamed rice.
   NOTE:  Tamarind is found in cake form at Indian markets.
   San Francisco Chronicle, 12/7/88.
   Posted by Stephen Ceideberg; November 2 1992.