Vindaloo (bindaloo) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pork, beef or a duck
6 ounce: Mustard oil,
1 tbsp: Mashed garlic,
1 tbsp: Ground ginger, or sub. fresh
1 tsp: Ground chilli, if youre cooking for your aged Auntie.
1 tsp: Ground coriander,
1/2 tsp: Ground cummin,
2: Bay leaves, up to 3
12: Peppercorns,
6: Cloves, ground
5: Cardamoms, ground
6: 2-inch sticks cinnamon, ground
4 ounce: Malt vinegar, In the US thats the brown stuff sold as English "Pub" vinegar
1/2 tsp: Salt,
Directions:
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. Ill 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 on
Jul 24, 1997
Source from luhu.jp
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. Ill 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
Jul 24, 1997
Source from luhu.jp
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