Pound of pork, cut into cubes, coated with 1 tsp garam masala, 1 tsp garlic pwdr, 1 tsp mustard seeds, 2 tsp fresh ground ginger, 1 tsp ground red pepper.
Sautee a bunch of diced onions, then add the pork. When pork looks browned, add 1/4 cup of chicken broth, 14 oz can diced tomatoes, and 8 oz can tomato sauce, cook for 5 minutes or so. Add 2 tablespoons cilantro and 1 tbsp red wine vinegar.
Serve with rice.
THANKS, Aaron! He originally mentioned making Pork Vindaloo on Facebook and I was immediately intrigued since I JUST made Chicken Madras last night. Here's what I did for this Indian dish:
Sauteed a bunch of onions and cubed zucchini (simply because I have soooo much fresh from the garden), then I browned some cubed chicken in the same pan. Next, I added 1/2 cup diced tomatoes, 3/4 cup water, and 4 tablespoons of PATAK'S® Curry Paste, Madras (available at http://pataksusa.elsstore.com/). I allowed this to simmer, covered for 20 minutes or so and then served it with plain yogurt and over egg noodles (I think it would have been better with rice, or even couscous, but Todd asked for noodles!)
Note: PATAK'S® makes several different curry pastes, simmer sauces, chutneys, and complete meals. I'm really happy with the jar of curry paste and plan to try other products. I found the brand at a market in Ann Arbor, but am also impressed with the prices on the website I mentioned above.
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