Pork Vindaloo With Raita - cooking recipe

Ingredients

1 1/2 cups plain low-fat yogurt
3/4 cup cucumber, chopped, seeded, peeled
3/4 cup tomatoes, seeded, chopped
1/4 teaspoon salt
1 teaspoon garam masala
1 1/2 cups sweet onions, thinly sliced
2 teaspoons fresh ginger, grated
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 - 1 teaspoon cayenne
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 lbs pork loin, cut in 3/4 inch cubes
1 cup tomatoes, chopped, seeded

Preparation

To prepare raita: Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minute Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 c tomato, 1/4 t salt and garam masala. Cover and refrigerate.
To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in fridge 30 minute.
Heat large Dutch oven over med-high. Coat pan with cooking spray. Add pork mixture and saute 7 min or til lightly browned. Stir in 1 c tomato. Cover, reduce heat, and simmer 30-60 min or til pork is tender, stirring occasionally. Serve with raita and rice.