Hi all, I have a pressure cooker recipe for pork vindaloo, but I'm not convinced the spices in the recipe will work well for lamb (which I am planning to use instead of pork).
The pork recipe calls for: onion, garlic, clove, mustard seed, paprika, cumin, black pepper, and cayenne. Some red wine vinegar and sugar.
However, I actually have tamarind (pods) on hand and think they may work nicely with lamb (and with vindaloo in general). I was also surprised to see no ginger, garam masala (cardamom, coriander, etc), or cinnamon in the recipe. Thoughts? Recommendations?
By the way, can vindaloo be made spicy? (I'm a big fan of heat.)