Madhur Jaffrey's Quick & Easy Indian Cooking

Madhur Jaffrey's Quick & Easy Indian Cooking
Servings 8
3 tbsps grainy mustard
1 tbsps cumin
1 1/2 tsps ground turmeric
2 tsps cayenne or more
2 tsps salt
2 tsps red wine vinegar
3/8 c vegetable oil
2 sm onion -- cut into half rings
12 cloves garlic -- crushed
2 1/2 lbs boned shoulder of pork or lamb -- cut into 1 cubes
1 1/3 c canned coconut milk -- well stirred

Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix well. Put oil in large nonstick frying pan and set over medium-high heat. When oil is hot, put in onion. Stir-fry until it is medium brown. Put in the garlic. Stir-fry for 30 seconds. Put in spice paste. Stir-fry for a minute. Put in meat. Stir-fry for about 3 minutes. Add coconut milk and 1 and 1/3 cups water if you are going to cook in pressure cooker or 2 cups if conventionally cook. Cover and either bring up to pressure or bring to boil. Lower heat to simmer for 20 minutes in pressure cooker or 60-70 in conventional pan.