Portuguese Curry

Portuguese Curry Ingredients

675 g Lean leg of pork; off the	6 Flakes; (12 g) garlic,
; without fat	; crushed
3 tb Ghee or oil; (45 ml)	3 tb Finely chopped red chillies;
6 Flakes; (12 g) garlic,	1 ts Coriander powder; (5 g)
; chopped	1/2 ts Cumin powder; (2 g)
225 g Onions; chopped fine	1 ts Salt; (5 g)
2 tb Lemon juice; (30 ml)	FOR THE SEASONING
1 tb Garam masala powder; (15 g)	3 Bay leaves
15 g Coriander leaves; chopped	10 Cloves
4 Fresh red cayenne chillies;	6 Cardamom
FOR THE MARINADE	5 Cm cinnamon
200 ml Red wine	1 ts Cumin seeds; (5 g)
2 tb Red wine vinegar; (30 ml)

Instructions for Portuguese Curry

CUT the meat into four cm cubes. In a large non-metallic 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. Stir-fry the garlic and the spices for a minute. Add the onions and continue to stir-fry 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.

Main Ingredient: Cuisine: Uncategorized

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