Portuguese curry

4 servings

Ingredients

QuantityIngredient
675gramsLean leg of pork; off the bone
; without fat
3tablespoonsGhee or oil; (45 ml)
6Flakes; (12 g) garlic,
; chopped
225gramsOnions; chopped fine
2tablespoonsLemon juice; (30 ml)
1tablespoonGaram masala powder; (15 g)
15gramsCoriander leaves; chopped
4Fresh red cayenne chillies; chopped fine
200millilitresRed wine
2tablespoonsRed wine vinegar; (30 ml)
6Flakes; (12 g) garlic,
; crushed
3tablespoonsFinely chopped red chillies; (45 g)
1teaspoonCoriander powder; (5 g)
½teaspoonCumin powder; (2 g)
1teaspoonSalt; (5 g)
3Bay leaves
10Cloves
6Cardamom
5Cm cinnamon
1teaspoonCumin seeds; (5 g)

Directions

FOR THE MARINADE

FOR THE SEASONING

CUT the meat into four cm cubes. In a large non-metallic bowl, mix the meat and the marinade. Cover and refrigerate for at least two days. Heat the ghee or oil in a kadai or wok. Stir-fry the garlic and the spices for a minute. Add the onions and continue to stir-fry for about eight minutes.

Combine the fried ingredients and the pork along with the marinade in a 2¾ litre casserole and place in an oven preheated to 190 C/375 F/Gas 5.

Add a little water after 20 minutes, if required. Repeat 20 to 25 minutes later, adding the remaining ingredients. Cook for a further 20 to 25 minutes or until the pork is completely tender.

Converted by MC_Buster.

NOTES : Vindaloo is the benchmark of Goan food. Although it is made here with pork, duck works equally well Converted by MM_Buster v2.0l.