| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Indian | Indian, Chicken, Poultry | 4 | Servings |
INGREDIENTS
| 6 | Dried red chiles — stemmed | |
| Broken | ||
| 1/2 | c | Distilled white vinegar |
| 4 | Garlic cloves — peeled | |
| 1/2 | Piece peeled fresh ginger | |
| 2 | ts | Ground cumin |
| 2 | ts | Ground coriander |
| 1/2 | ts | Ground cinnamon |
| 4-pound duck — quartered | ||
| Skinned | ||
| 2 | tb | Mild vegetable oil |
| 1 | ts | Salt — or to taste |
| 1 | c | Water |
| 2 | ts | Sugar |
| 2 | tb | Minced cilantro or @parsley |
INSTRUCTIONS
~----INSTRUCTIONS----- Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech- nique 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. Serves 4 to 6. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93. Submitted By STEPHEN CEIDEBURG MSG#: 3841 Recipe By : From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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