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Vindaloo Bindaloo Recipe
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To make Vindaloo Bindaloo you will need
Ingredients
| 2 | pounds | Pork; beef or a duck | | 6 | ounces | 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 | | 1/2 | teaspoons | Ground cummin | | 2 | | Bay leaves (up to 3) | | 12 | | Peppercorns | | 6 | | Cloves; ground | | 5 | | Cardamoms; ground | | 6 | | 2-inch sticks cinnamon; ground | | 4 | ounces | Malt vinegar (In the US that's the brown stuff sold as English "Pub" vinegar) | | 1/2 | teaspoons | Salt |
Instructions
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.
Enjoy your Vindaloo Bindaloo
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Sun 27 Apr 2008
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