PORK VINDALOO

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PORK VINDALOO

Yield: 8 servings

Source: " America's Everyday Diabetes Cookbook "

Book Info:

http://diabeticgourmet.com/book_archive/details/17.shtml

Note: This dish must be assembled the night before it is

cooked as it needs to be marinated overnight. Follow preparation

directions and refrigerate overnight. The next day, transfer to

stoneware and cook as directed.

INGREDIENTS

- 1 tablespoon cumin seeds

- 2 teaspoons coriander seeds

- 1 tablespoon clarified butter or ghee

- 1 onion, finely chopped

- 8 cloves garlic, minced

- 1 tablespoon minced gingerroot

- 1 piece cinnamon stick, about 2 inches

- 6 whole cloves

- 1/2 teaspoon salt

- 2 teaspoons mustard seeds

- 1/4 teaspoon cayenne pepper

- 2 pounds stewing pork, cut into 1-inch cubes

- 4 bay leaves

- 1/2 cup red wine vinegar

DIRECTIONS

In a skillet, over medium heat, cook cumin and coriander seeds,

stirring constantly, until they release their aroma and just

begin to turn golden. Remove pan from heat and transfer seeds

to a mortar or a cutting board. Using a pestle or a rolling pin,

crush seeds coarsely. Set aside.

In a skillet, heat butter or ghee over medium heat. Add onion,

garlic and gingerroot and cook for 1 minute. Add cumin and

coriander seeds, cinnamon, cloves, salt, mustard seeds and

cayenne and cook for 1 more minute. Remove from heat. Let cool.

Place pork in a mixing bowl. Add bay leaves and contents

of pan. Add vinegar and stir to combine. Cover and marinate

overnight in refrigerator. The next day, transfer to slow

cooker stoneware, cover and cook on Low for 8 to 10 hours or

on High for 4 to 5 hours, until pork is tender. Discard bay

leaves, cinnamon stick and whole cloves.

Nutritional Information Per Serving (1/8 of recipe):

Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g,

Fat: 6 g, Sodium: 225 mg, Cholesterol: 82 mg

Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat

RECIPE FROM THE ARCHIVE: Find " Warm Chicken Salad "

at

http://diabeticgourmet.com/recipes/html/379.shtml

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