| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Pork |
| 1/4 |
kg |
Pigs liver |
| 3 |
|
Green chillies, finely chopped |
| 1 |
|
2-inch piece of ginger, finely chopped |
| 20 |
|
Cloves garlic, finely chopped |
| 15 |
|
Dried red Kashmiri chillies |
| 1 |
ts |
Peppercorns |
| 1 |
ts |
Cummin seeds |
| 2 |
ts |
Corriander seeds, dry roasted |
| 1 |
ts |
Turmeric |
| 1 |
|
Marble sized ball of tamarind mixed in: |
| 1 |
c |
Water or equivalent of 'instant' e.g Tamcon |
|
|
Vinegar, salt to taste |
INSTRUCTIONS
Boil the meat with 2 cups of water until liquid reduces by half. Reserve
the boiling liquid. Cool then cut the meat into cubes. Fry in a little oil
until brown. Add the green chillies, garlic and ginger. Grind together the
dried chillies, peppercorns, cummin and corriander with a little vinegar,
add the tamarind to this mixture. Add this masala to the meat and fry for a
few minutes. Add the reserved boiling liquid, salt, tamarind and vinegar.
Simmer, covered until the meat is tender.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
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