| 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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