| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Portuguese | Femina, Meat, Femina2 | 4 | servings |
INGREDIENTS
| 675 | g | Lean leg of pork; off the bone |
| ; without fat | ||
| 3 | tb | Ghee or oil; (45 ml) |
| 6 | Flakes; (12 g) garlic, | |
| ; chopped | ||
| 225 | g | Onions; chopped fine |
| 2 | tb | Lemon juice; (30 ml) |
| 1 | tb | Garam masala powder; (15 g) |
| 15 | g | Coriander leaves; chopped |
| 4 | Fresh red cayenne chillies; chopped fine | |
| 200 | ml | Red wine |
| 2 | tb | Red wine vinegar; (30 ml) |
| 6 | Flakes; (12 g) garlic, | |
| ; crushed | ||
| 3 | tb | Finely chopped red chillies; (45 g) |
| 1 | ts | Coriander powder; (5 g) |
| 1/2 | ts | Cumin powder; (2 g) |
| 1 | ts | Salt; (5 g) |
| 3 | Bay leaves | |
| 10 | Cloves | |
| 6 | Cardamom | |
| 5 | Cm cinnamon | |
| 1 | ts | Cumin seeds; (5 g) |
INSTRUCTIONS
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 2.75 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.
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