Portuguese curry

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.

Similar recipes