Yield: 4 servings
|675 grams||Meat or poultry|
|225 grams||Potatoes peeled and cut into|
|4 tablespoons||Mustard or corn oil|
|1 large||Onion, finely chopped|
|1||Brown cardamom, ground|
|2½||Cm cassia bark ground|
|1 teaspoon||Black mustard seeds|
|1 teaspoon||Chilli powder|
|4||Cloves, garlic finely|
|Chopped (more if you like)|
|5||Cm fresh ginger finely|
|2 mediums||Tomatoes quartered|
|1 tablespoon||Desiccated coconut|
|1 teaspoon||Cummin seeds, ground|
|1 teaspoon||Fenugreek seeds|
|½ teaspoon||Black cummin seeds|
|1 teaspoon||Cummin, ground|
SPICES 1 (VINDALOO MASALA
Cut any fat off meat, skin poultry, and cut into 2.5cm cubes. Mix 'spices 1' in the vinegar, and leave for 10 minutes. Mix these spices with the meat and potato, and leave to marinate overnight or for a minimum of 3 hours.
Heat the oil to medium and put in spices 2. Cook for 5 minutes (carefuly or yyou will burn the spices) then add the onion,, garlic and ginger. Cook a further 10 to 15 minutes, stirring to prevent sticking (add a little water if necessary).
Add the tomatoes, meat/potato/marinade mixture, and spices 3. Cook for a minimum of 10 minutes.
Put the lot into a casserole dish and in a preheated oven at 200 C.
Cook for 45 minutes, or longer if you wish. either serve when you're ready, or let it cool and stand overnight to increase it's pungency.
garnish with desiccated coconut. the