Vindaloo is a spicy Indian stew that is found in just about every Indian restaurant menu. It is based primarily of a curry-mix of spices, chilies, vinegar and *Tamarind. The pork in this dish can be substituted with chicken, beef or lamb. Serve this stew with rice, whole wheat Naan or other type of flat bread. For a garnish (optional) sprinkle with chopped pistachio nuts, shredded unsweetened coconut, chopped fresh cilantro, chopped pineapple, and sliced scallions.
Cut meat into small bite-sized cubes.
In a medium bowl, combine the meat cubes with the cumin, garam masala, ginger, turmeric, garlic powder, coriander, chili powder, mustard powder, black pepper, cayenne and vinegar. Let meat marinate for about two hours or overnight in the refrigerator
Heat a heavy bottomed skillet on medium heat, add the ghee and onions and cook onions while stirring occasionally and adding a few spoons of water from time-to-time (if necessary) to prevent scorching until the onions turn an even golden caramel (takes at least 15 minutes).
Add tomatoes and pork to the skillet and cook for about 8-10 minutes till the meat is no longer pink or raw in the center.
Pour in the tamarind nectar or broth and bring mixture to a boil, reduce heat to simmer and cook uncovered for 30 minutes or until the meat is soft and tender to the bite.
Add salt to taste, if desired.