My Recipe Box - Pork Vindaloo with Turmeric Cabbage

This recipe is from My Kitchen Rules Season 8 finale. 

I have added my notes/substitutions in red. Some things I just didn't have in my pantry.
We also would have liked more sauce/gravy so when I reheated it I added more water. Chicken stock would work too.

We also think this would be great with lamb or chicken too!

Pork Vindaloo with Turmeric Cabbage

Preparation time: 2 hours

Cooking time: 2 hours

Serves: 4

Ingredients

2 tbs ghee I used olive oil

2 brown onions, sliced just a regular white onion

8 cloves garlic, crushed

6cm piece fresh ginger, finely chopped

1kg pork leg, neck or shoulder, cut into 3cm pieces

1 tbs brown sugar

Steamed basmati rice and pappadums, to serve

GARAM MASALA

8 peppercorns

Seeds of 8 green cardamom pods

6 cloves garlic

2 cinnamon sticks

1 tbs ground coriander

1 tbs ground cumin

1 tsp ground paprika

1 tsp ground turmeric

1 tsp ground chilli powder

SPICE PASTE

4 small fresh red chillies, finely chopped I used red Thai

2 dried red chilli, finely chopped I didn't add

60ml malt vinegar

250ml water

1 tbs tamarind purée

garam masala (as above)

1 tsp salt

BEETROOT RAITA

1 medium beetroot, peeled, quartered

250g plain yoghurt

pinch ground cumin

2 tsp lemon juice

TURMERIC CABBAGE

2 tbs ghee I used olive oil

1 brown onion, finely chopped

3 cloves garlic, crushed

2cm piece fresh ginger, finely grated

2 tsp cumin seeds

2 tsp mustard seeds I used dried mustard Coleman's

2 stalks curry leaves I used curry powder

1 tsp ground turmeric

1 tsp ground cumin

2 cups finely shredded white cabbage coarsely chopped

125ml water

2 tbs lemon juice

TOMATO and GREEN MANGO SALSA optional

2 tomatoes, seeded, finely chopped

1 green mango, coarsely grated

1 bunch coriander, leaves chopped

juice of ½ a lemon

Preparation

Cut up the meal into bite sized pieces.

To make garam masala (for the spice paste), process all ingredients in a small processor to form a fine powder. Sift through a fine sieve and return to processor.

To make spice paste, add fresh and dried chillies, vinegar, tamarind and salt to garam masala in processor. Process to form a paste. Add water and process to combine.

 Add half the spice paste to the pork and massage well. Refrigerate, covered, for several hours or up to overnight.

Preheat oven to 160C or 320F.

To make curry, heat ghee in a large casserole dish over medium heat.

Cook onions, garlic and ginger, stirring occasionally, until soft. Add remaining spice paste. Cook, stirring, until chillies are soft.

 Stir in pork to coat. Bring to a boil. Cover tightly with a lid and transfer to the oven.

Cook for about 1½ hours or until pork is almost tender. Remove lid and cook for about a further 15-20 minutes or until pork is very tender and sauce has thickened. Stir in sugar.

 To make raita, peel and quarter then place beetroot in a saucepan of cold salted water. Bring to a boil. Boil until tender. Drain and allow steam to evaporate. Transfer to a small processor and process until finely chopped.

Place yoghurt into a bowl. Stir in beetroot, cumin and juice. Season. Refrigerate until required.

 To make turmeric cabbage, melt ghee in a large deep saucepan. Add onion, ginger and garlic. Cook until soft but not coloured. Stir in mustard and cumin seeds. Once they begin to pop, stir in curry leaves. Stir in spices.

Add cabbage and cook, stirring occasionally, for 5 minutes. Stir in water. Simmer, covered, for 5 minutes or until cabbage is tender. Stir in lemon juice Season.

To make salsa, combine all ingredients in a bowl. Season.

Serve curry with rice, turmeric cabbage, raita, salsa and pappudums.