| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | 1 | Servings | |
INGREDIENTS
| 2 | lb | Pork; beef or a duck |
| 6 | oz | Mustard oil |
| 1 | tb | Mashed garlic |
| 1 | tb | Ground ginger (or sub. fresh) |
| 1 | ts | Ground chilli – if you're cooking for your aged Auntie. |
| 1 | ts | Ground coriander |
| 1/2 | ts | Ground cummin |
| 2 | Bay leaves (up to 3) | |
| 12 | Peppercorns | |
| 6 | Cloves; ground | |
| 5 | Cardamoms; ground | |
| 6 | 2-inch sticks cinnamon; ground | |
| 4 | oz | Malt vinegar (In the US that's the brown stuff sold as English "Pub" vinegar) |
| 1/2 | ts | Salt |
INSTRUCTIONS
Cut the meat into suitable sized bits. Mix in the vinegar, all ground spices and the salt and throw into the fridge until next day (or the day after). Heat the oil in a thick bottomed pan, toss in the meat mixture, plus peppercorns and bay leaves, and simmer gently for two hours until the meat is tender. Eat. P.S. I'll be making some later this week using lamb trimmings left over from Easter. Drop me a line if you want to know what I did. Also I tend to be a bit more heavy-handed with the spices than above. Posted to CHILE-HEADS DIGEST V4 #038 by Jim Tidwell <snd1jlt@snd10.med.navy.mil> on Jul 24, 1997
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