| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Indian |
Indian, Chicken, Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
|
Dried red chiles — stemmed |
|
|
Broken |
| 1/2 |
c |
Distilled white vinegar |
| 4 |
|
Garlic cloves — peeled |
| 1/2 |
|
Piece peeled fresh ginger |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cinnamon |
|
|
4-pound duck — quartered |
|
|
Skinned |
| 2 |
tb |
Mild vegetable oil |
| 1 |
ts |
Salt — or to taste |
| 1 |
c |
Water |
| 2 |
ts |
Sugar |
| 2 |
tb |
Minced cilantro or @parsley |
INSTRUCTIONS
~----INSTRUCTIONS-----
Goa has developed its own cuisine and vindaloo is one of its main
creations. Two important features of vindaloo are the tech- nique of
marinating meat in vinegar and the use of fiery spices. Although I have
reduced the number of chiles, 4 more may be added if a hotter dish is
desired. Cornish hens may be substituted for duck. Soak chiles in vinegar
for 15 minutes. Add garlic and ginger and blend into a puree. Scrape
mixture into a small bowl. Add cumin, coriander and cinnamon and mix
thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate
for at least 2 hours. Heat oil in a large Dutch oven over medium-high heat.
Add duck pieces and brown on all sides. Add salt, water, sugar and any
remaining spice puree. Bring to a boil. Cover and simmer, stirring
occasionally, until duck is tender, about 1 hour. Skim off all fat.
Transfer duck to a heated platter, pour sauce over, and garnish with minced
cilantro. Serves 4 to 6. PER SERVING: 335 calories, 36 g protein, 3 g
carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium,
0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
Submitted By STEPHEN CEIDEBURG MSG#: 3841
Recipe By :
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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