Canning Vindaloo Curry (Lamb, Pork or Chicken)

creativecanning.com

Catalabella

6 lbs meat, in 1'' dice (Lamb, pork, etc.)

¼ cup Oil (Coconut, or other neutral frying oil)

½ cup Cider Vinegar (or White Vinegar)

2 cups Broth (or Water), plus more if needed to fill jars

subheading: SPICE MIX:

1 to 2 Tbsp. Chili Powder

2 Tbsp. Ground Cumin

2 Tbsp. Ground Coriander Seed

2 Tbsp. Garam Masala

2 Tbsp. Ground Ginger

2 Tbsp. Ground Mustard Seed (or ¼ cup prepared grain mustard)

1 Tbsp. Ground Turmeric

3 tsp. Salt

Cayenne Pepper, To Taste, Optional for Heat

Directions at creativecanning.com

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