Portuguese Curry

Photo: flickr user avlxyz

Ingredients

675 grams Lean leg of pork, off the bone without fat

3 tablespoons Ghee or oil, (45 ml)

6 Flakes, (12 g) garlic, chopped

225 grams Onions, chopped fine

2 tablespoons Lemon juice, (30 ml)

1 tablespoon Garam masala powder, (15 g)

15 grams Coriander leaves, chopped

4 Fresh red cayenne chillies, chopped fine

200 mls Red wine

2 tablespoons Red wine vinegar, (30 ml)

6 Flakes, (12 g) garlic, crushed

3 tablespoons Finely chopped red chillies, (45 g)

1 teaspoon Coriander powder, (5 g)

teaspoon Cumin powder, (2 g)

1 teaspoon Salt, (5 g)

3 Bay leaves

10 Cloves

6 Cardamom

5 Cm cinnamon

1 teaspoon Cumin seeds, (5 g)

Preparation

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.

NOTES : Vindaloo is the benchmark of Goan food. Although it is made here with pork, duck works equally well