| 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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”