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CATEGORY CUISINE TAG YIELD
Meats, Grains Goan Dujour04 1 Servings

INGREDIENTS

1 1/2 lb Boneless pork shoulder or
leg
1 T Coriander seeds
1 t Cumin seeds
2 t Mustard seeds
10 Dry red chili peppers
1 t Turmeric
1/3 c Coconut or red wine vinegar
1 T Minced garlic
5 T Mustard oil or olive oil
1 3 inch stick cinnamon
6 Whole cloves
1 c Finely chopped onions
1 T Grated or crushed fresh
ginger
1 T Paprika
1 t Goan palm sugar or jaggery
or maple syrup
1 c Water
Coarse salt

INSTRUCTIONS

Trim all visible fat off the pork and cut into 1-inch cubes and place
in a bowl. Combine coriander, cumin, mustard, and chilies and grind
into a fine powder and transfer into a measuring cup. Add turmeric,
vinegar, and garlic and mix. Pour the marinade over the pork and rub
well. Cover and refrigerate overnight.  Heat the oil in a large
heavy-bottomed pan over medium/high heat  until hot. Add the cinnamon,
cloves, and onions, and ginger. Cook  until the onions are very soft -
do not let them brown - about 5  minutes. Remove pork from the
refrigerator and drain, reserving the  liquid. Add pork to the onion
mixture and cook until the meat is  lightly seared. Add paprika, plam
sugar, water, salt, and the  reserved liquid and bring the contents to
a boil. Simmer pork for 1  1/2 hours or until very tender. Serve
vindaloo with plain or coconut  rice.  Yield: 4 servings  Converted by
MC_Buster.  Recipe by: CHEF DU JOURSHOW #DJ9459 - JULIE SAHNI
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3856
Calories From Fat: 1921
Total Fat: 213.6g
Cholesterol: 1029.7mg
Sodium: 1319.8mg
Potassium: 7004.4mg
Carbohydrates: 180.2g
Fiber: 18.2g
Sugar: 128.6g
Protein: 301.5g


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