| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Indian |
Chicken, Indian, Poultry, South india |
4 |
Servings |
INGREDIENTS
| 6 |
|
Dried red chiles, stemmed |
|
|
crushed |
| 1/2 |
c |
Distilled white vinegar |
| 4 |
|
Garlic cloves, peeled |
| 1/2 |
|
Piece peeled fresh ginger |
| 2 |
t |
Ground cumin |
| 2 |
t |
Ground coriander |
| 1/2 |
t |
Ground cinnamon |
| 1 |
|
4-pound duck, quartered |
|
|
skinned |
| 2 |
T |
Mild vegetable oil |
| 1 |
t |
Salt, or to taste |
| 1 |
c |
Water |
| 2 |
t |
Sugar |
| 2 |
T |
Cilantro or parsley, minced |
INSTRUCTIONS
Goa has developed its own cuisine and vindaloo is one of its main
creations. Two important features of vindaloo are the technique 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. Posted to
CHILE-HEADS DIGEST by Shantihhh@aol.com on Feb 19, 1999, converted by
MM_Buster v2.0l.
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