Vindaloo (Bindaloo)
beef, indian, pork, poultry, spice
2 lb pork, beef or a duck
6 oz mustard oil
1 tablespoon mashed garlic
1 tablespoon ground ginger (or sub.
1 fresh)
1 teaspoon ground chilli - if you're
1 cooking for your aged
1 auntie
1 teaspoon ground coriander
1/2 teaspoon ground cummin
3 bay leaves
12 peppercorns
6 cloves, ground
5 cardamoms, ground
6 single 2 in. sticks cinnamon,
1 ground
4 oz malt vinegar (in the us
1 that's the brown stuff
1 sold as english pub
1 vinegar)
1/2 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 heavy-handed with the spices than above.
Cameron Begg FROM: Chile-Heads Digest & Mailing List
From: Dave Drum Date: 29 Sep 97 National Cooking Echo Ä
Yield: 1 servings