Recipe - Portuguese Curry

675 g Lean leg of pork; off the
bone
; without fat
3 tablespoon Ghee or oil; (45 ml)
6 Flakes; (12 g) garlic,
; chopped
225 g Onions; chopped fine
2 tablespoon Lemon juice; (30 ml)
1 tablespoon Garam masala powder; (15 g)
15 g Coriander leaves; chopped
4 Fresh red cayenne chillies;
chopped fine

FOR THE MARINADE
200 ml Red wine
2 tablespoon Red wine vinegar; (30 ml)
6 Flakes; (12 g) garlic,
; crushed
3 tablespoon Finely chopped red chillies;
(45 g)
1 teaspoon Coriander powder; (5 g)
One half teaspoon Cumin powder; (2 g)
1 teaspoon Salt; (5 g)

FOR THE SEASONING
3 Bay leaves
10 Cloves
6 Cardamom
5 Cm cinnamon
1 teaspoon Cumin seeds; (5 g)

CUT the meat into four cm cubes. In a large nonmetallic 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. Stirfry the garlic and the spices for a
minute. Add the onions and continue to stirfry 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.