Wednesday, September 4, 2013

Goan Pork with Potatoes (for Debbie)

This is, so far, the best recipe I've found in the Madhur Jaffrey book. As a pork dish it's great but I like it because I think the sauce part will be extremely versatile - I certainly mean to use it with some sort of white fish (salt cod if I can find it) and possibly with beef or lamb. Jaffrey says it could be described as a simple Vindaloo which is intriguing. 

This quantity serves 4...
2 teaspoons whole brown mustard seeds, 1 teaspoon whole cumin seeds, 2 teaspoons whole coriander seeds, 3 whole cloves, 140g of onions peeled and finely chopped, 5 cloves of garlic peeled and chopped, 2.5 cm piece of fresh garlic peeled and chopped, 2 tablespoons of cider vinegar, 1 teaspoon of cayenne pepper (I halved this), 2 teaspoons of paprika, salt, half a teaspoon ground turmeric, half a teaspoon of freshly ground black pepper, 560g boneless pork shoulder cut into cubes, 3 tablespoons of oil (corn or peanut) 340g of small waxy potatoes, half a teaspoon of sugar.

Put half the mustard seeds, all the cumin seeds, coriander seeds and cloves in a clean coffee grinder and grind as finely as possible. Put this mix with the onions, garlic, ginger, vinegar, cayenne pepper, paprika, and 3 tablespoons water into a blender and blend till smooth. 

Rub a generous teaspoon of salt plus all the turmeric, black pepper, and 2 tablespoons of the spice paste over the meat, marinade for at least half an hour.

heat the oil in a large heavy non stick lidded pan over a medium high heat, when the oil is hot add the remaining mustard seeds, after a few seconds they will start to pop at which point add the rest of the spice paste, stir and fry for about 5 mins or until the paste is lightly browned, add the pork and marinade and stir for a minute. Cover and reduce the heat to medium, let the meat cook for about 10 minutes until it's lightly browned, add the potatoes, sugar, and a little more salt, cover with water, reduce the heat to low and cook gently for about an hour or until the meat is tender.   


  1. I'm *starving* now for some Indian. I think I'll have to spice up my bit of lamb for dinner. Yum!

  2. Thanks so much, Hayley! I have everything except the cumin seeds and will pick those up the next time I'm in town. I'll let you know how I get on. And, BTW, I'm so glad this is a pork recipe, as chicken is so expensive here these days.

    1. I get a bit bored with chicken, it's in so many thing these days but never tastes of much unlrss you spend a fortune on a good quality bird. At least with pork and beef you can find reasonably priced less popular cuts - which are happily the ones which most reward this sort of slow cooking. Hope you enjoy it :)

  3. Hi Debbie,

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