Pork Vindaloo

7 hours is too long...meat dried out. Flavor is okay.

Decent starting point for a recipie for someone like me who doesn't know too much about Indian (it's not Vindaloo, but still good). I made this once, tweaking as I went. It worked out very well and I'm about to try it again with beef. After reading the other review that it was lacking something, I ended up rounding each spice up 30% (2.5 tbsp cumin, 2 tsp red pepper because I like spicier, 3 tsp garam masala); I used 8 garlic cloves and 2.5 cups of onion; 1/3 cup red wine is way too little IMO (it was just enough to coagulate the flour). I used about a full cup/cup and a half of red wine and reduced. Also used about a 1-1.5 cups of fresh cilantro and mixed into crock pot just before serving. Overall, with a bit of tweaking this makes a great crock pot dish you can come home to and enjoy over a quick bed of rice.

Okay for indian food, but definitely did not taste like vindaloo.

It wasn't terrible, but this recipe definitely needs something (and unfortunately, I wasn't able to figure out what it was.) I would not make this again.