Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 675 grams | Lean leg of pork; off the bone |
| ; without fat | |
| 3 tablespoons | Ghee or oil; (45 ml) |
| 6 | Flakes; (12 g) garlic, |
| ; chopped | |
| 225 grams | Onions; chopped fine |
| 2 tablespoons | Lemon juice; (30 ml) |
| 1 tablespoon | Garam masala powder; (15 g) |
| 15 grams | Coriander leaves; chopped |
| 4 | Fresh red cayenne chillies; chopped fine |
| 200 millilitres | Red wine |
| 2 tablespoons | Red wine vinegar; (30 ml) |
| 6 | Flakes; (12 g) garlic, |
| ; crushed | |
| 3 tablespoons | Finely chopped red chillies; (45 g) |
| 1 teaspoon | Coriander powder; (5 g) |
| ½ teaspoon | Cumin powder; (2 g) |
| 1 teaspoon | Salt; (5 g) |
| 3 | Bay leaves |
| 10 | Cloves |
| 6 | Cardamom |
| 5 | Cm cinnamon |
| 1 teaspoon | Cumin seeds; (5 g) |
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.