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Hot again today. I made pork vindaloo, version 3, from the Iyer cookbook. For those who do not own the Iyer cookbook, it goes as follows:

1/2 cup cider vinegar
1 Tbsp cumin seeds
8 slices ginger (2"x1"x1/4")
8 cloves garlic
8 dried red peppers
1 cinnamon stick
1 lb. boneless pork loin cut into 1" cubes
1 teasp. salt
1/2 teasp. turmeric
fat of your choice (I use lard)
2 Tbsp. chopped cilantro.

1. Combine spices (except cinnamon stick) with vinegar in blender. Puree. For this discussion, "ginger" and "garlic" are spices and not vegetables.
2. Put puree plus also cinnamon stick, salt, turmeric on cubes of meat. Stir to coat meat with puree. Wait at least 1 hour.
3. Heat up big pan to medium-high with 2 Tbsp (give or take) of fat in it. Dump in meat with puree. All of it. Just dump it all in there.
4. Cook, stirring, for a while, allegedly until pork browns.
5. If necessary, add 1/2 cup water for additional liquid (this is not ever necessary at my house)
6. Reduce heat to simmer, cover pan with lid, and cook until meat is tender.
7. Remove from heat, stir in cilantro, serve.