Name: Pork Keema Vindaloo Wrap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: FOR THE MARINADE; 1 tsp chilli powder; 1½ tbsp ground cumin; 1½ tbsp ground coriander; ½ tsp ground fenugreek; ½ tsp ground cloves; 1 tbsp ground black pepper; ½ tsp ground turmeric; ¾ tsp ground cinnamon; ½ tsp ground cardamom; 4 green chillies, finely chopped; 5 tbsp red wine vinegar; 2 tbsp soft brown sugar; 1 tbsp tamarind concentrate (or another 2 tbsp of vinegar); 7 garlic cloves, smashed; 2.5cm (1in) piece of ginger, chopped; FOR THE CURRY; 800g (1lb 12oz) minced pork; 2–3 tbsp coconut or rapeseed oil; 1 tsp brown mustard seeds; 10 fresh curry leaves; 2 onions, finely chopped; 2 tomatoes, finely chopped; 2 bay leaves; Salt; Juice of one lime; Rotis for wrapping the meat up

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Pork Keema Vindaloo Wrap — Pork mince - delicious on a wrap.

You don't see pork mince at many curry houses but it is hugely popular in Goa and for good reason... it's delicious in a curry.

Today I decided to experiment a bit and make pork mince vindaloo wraps. I'm telling you, this is one you need to try.

Of course you could serve this vindaloo pork mince simply over rice rolling it into a hot wrap is also quite nice. How ever you serve this pork mince recipe, I think you are going to like it.

Make this recipe your own...

I have used my vindaloo masala to make this recipe. Vindaloos are known for being spicy. This one is too but not ridiculously so. I like to be able to taste and enjoy my food.

That said, if you don't like fiery hot curries, this one might still be a bit spicy for you. Feel free to reduce the amount of chillies used.

You can also use other meat. I like this with mince pork but you could use minced turkey, chicken, beef... what ever you wish.

Working ahead...

This dish could be cooked and eaten immediately. You will get better results, however if you let the meat marinate for a day or so.

This is great for those who like working ahead. Make the marinade, mix it in with the meat and let it marinate in the fridge until you are ready to cook.

Adding vindaloo marinade to pork mince — Blend the marinade ingredients and add the marinade to the meat.

Mixing in marinade — Be sure to mix it in well!

Starting pork mince vindaloo sauce — Temper the mustard seeds in the oil. When they begin to pop, add the curry leaves.

Adding garlic flakes to mince pork curry — Sauté the chopped onions until soft and translucent. Then add the garlic flakes.

Making pork mince curry — Add the meat and brown it well. Then stir in the chopped tomatoes. Finish with the lime juice.

Here are a few other recipe you might enjoy.

Authentic Pork Vindaloo
Curry House Style Lamb Vindaloo
Goan Masala Crab
Goan Beef Croquettes

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Yield: 4

Pork Keema Vindaloo Wrap

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

FOR THE MARINADE
1 tsp chilli powder
1½ tbsp ground cumin
1½ tbsp ground coriander
½ tsp ground fenugreek
½ tsp ground cloves
1 tbsp ground black pepper
½ tsp ground turmeric
¾ tsp ground cinnamon
½ tsp ground cardamom
4 green chillies, finely chopped
5 tbsp red wine vinegar
2 tbsp soft brown sugar
1 tbsp tamarind concentrate (or another 2 tbsp of vinegar)
7 garlic cloves, smashed
2.5cm (1in) piece of ginger, chopped
FOR THE CURRY
800g (1lb 12oz) minced pork
2–3 tbsp coconut or rapeseed oil
1 tsp brown mustard seeds
10 fresh curry leaves
2 onions, finely chopped
2 tomatoes, finely chopped
2 bay leaves
Salt
Juice of one lime
Rotis for wrapping the meat up

Instructions

Place all the marinade ingredients in a blender or spice grinder and blend to a paste.
Using your hands, mix the marinade with the meat and allow to marinate for 30 minutes or overnight.
When ready cook, heat the oil over high heat. When visibly hot, add the mustard seeds. When they begin to pop, stir in the curry leaves and fry for about 30 seconds until fragrant.
Stir in the chopped onion and fry until soft and translucent.
Then add the chopped tomatoes and the marinated meat with all the marinade. Brown the meat, stirring regularly until it is completely cooked through.
Check for seasoning and add salt to taste and the juice of one lime.
Serve on top of hot rotis (chapattis). I added a little grated cheese and hot sauce to mine.