Name: Indian Pork or Lamb Vindaloo
Yield: Serves 3–4
Ingredients: 1 1/2 tablespoons grainy mustard (preferably Pommery Moutarde de Meaux); 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground turmeric; 1/2–1 teaspoon cayenne pepper; 1 teaspoon salt; 1 teaspoon red wine vinegar; 3 tablespoons vegetable oil; 1 small onion (about 4 ounces), peeled and cut into fine half rings; 6 large cloves garlic, peeled and crushed to a pulp; 1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes; 2/3 cup canned coconut milk, well stirred

Image may contain Food Curry Plant Dish and Meal

Photo by Noel Barnhurst

The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan. Most recipes for vindaloo involve grinding mustard seeds in vinegar. To save this step, I have used grainy French mustard, which already contains vinegar. It works beautifully. This dish may be made in the pressure cooker (20 minutes of simmering time) or in a frying pan (1 hour or so of simmering). Either way, once the simmering starts, the cook can read a book, sleep, or have a drink! It is painless cooking.

Recipe notes

See Related Recipes and Cooking Tips

29 Pork Shoulder Recipes for Braising, Roasting, Smoking, and More
Like grilled shoulder steaks, sticky char siu, and all the pulled pork.
47 Incredible Indian Recipes
Indian food is as vast and varied as the subcontinent itself; these 47 recipes are just a starting point.
The Fastest, Easiest Recipes From Our Favorite Indian Cookbooks
No more waiting on slow-simmered curries.

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Stir-Fried Phở Noodles With Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Eggplant Roasted in Satay Sauce

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Recipe notes

29 Pork Shoulder Recipes for Braising, Roasting, Smoking, and More

47 Incredible Indian Recipes

The Fastest, Easiest Recipes From Our Favorite Indian Cookbooks