Recipe - Vindaloo (Bindaloo)

2 pound Pork; beef or a duck
6 ounce Mustard oil
1 tablespoon Mashed garlic
1 tablespoon Ground ginger (or sub.
fresh)
1 teaspoon Ground chilli if you're
cooking for your aged
Auntie.
1 teaspoon Ground coriander
One half teaspoon Ground cummin
2 Bay leaves (up to 3)
12 Peppercorns
6 Cloves; ground
5 Cardamoms; ground
6 2inch sticks cinnamon;
ground
4 ounce Malt vinegar (In the US
that's the brown stuff sold
as English "Pub" vinegar)
One half teaspoon Salt

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 heavyhanded with the spices than above. Posted to
CHILEHEADS DIGEST V4 #038 by Jim Tidwell snd1jlt@snd10.med.navy.mil on
Jul 24, 1997