Ingredients
- 1 large onion diced
- 2 tablespoons cooking oil
- 1 kg pork collar butt diced
- I jar Goan Cuisine Vindalho Masala
- 2 turnips peeled and diced
- 1/2 cup fresh chopped coriander
- 1-2 green chilies de-seeded
- Salt to taste
Method
- Fry onions in oil until brown
- Add pork and fry on medium high until sealed
- Fold through 1 jar Goan Cuisine Vindalho Masala and green chilli
- Add turnips and water to just barely cover
- Transfer to slow cooker and set to cook
- When tender add salt to taste, more fresh green chilli if desired and cook for a further 5 minutes
- Add coriander garnish and enjoy with boiled basmati rice
Serving Suggestion
Serving Suggestions
- Serve with rice or chapatis and Goan Cuisine Spicy Mango Chutney or Carrot Mescut.
Excellent for:
- Meat:Pork shoulder or Pork Belly, Pork soft bone, Brisket, Chuck steak, Lamb forequarter chops, Boneless leg of lamb in slow cooker
- Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces
- Vegetable: Eggplant, zucchini, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato and sweet potato
- Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans)
- Lentils: yellow, red, green, split peas
- Tofu, Tempeh
Cooking time guidelines – if the standard cooking time is:
- 15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low
- 30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low
- 1-2 hours, cook it for 3-4 hours on High or 6-8 hours on Low
- 2-4 hours, cook it for 4-6 hours on High or 8-12 hours on Low