Goan Pork Vindaloo In Pungent Brown Sauce

* Exported from MasterCook Buster *

Goan Pork Vindaloo In Pungent Brown Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork shoulder
1 1/2 pieces tamarind pulp -- (see, note)
14 dried red chile peppers
-- seeded, coarsely chopped
1 1/2 sticks cinnamon
20 cloves, ground
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
3/4 teaspoon black pepper corns
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1/2 cup cider vinegar
1/2 cup peanut oil
2 onions -- chopped
salt to taste

It's interesting, as I go through this humungous pile of newspapers, to see
how my tastes have changed over the past three years. Some of the things I
marked then, I find myself discarding now. Some of the stuff that didn't
interest me at the time, I'm scanning to save. This one was on the list
then and is still on the list.

Trim the meat and cut into 3/4-inch pieces.

Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and
let soak at least 1 hour. Work the tamarind with fingers to squeeze out as
much pulp and juice as possible. Strain into a bowl and set aside. Discard
the residue.

Heat a dry skillet over medium heat. Add the chile peppers, cinnamon
sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black
peppercorns; roast the spices, stirring and shaking the skillet constantly,
until the coriander, cumin and chile peppers turn several shades darker, and
all the spices release their fragrance. This will take 3 to 4 minutes,
Transfer to a bowl and let cool. Grind the spices in a spice grinder and
set aside.

Put the ginger and garlic in a medium-sized non metallic bowl with the
vinegar. Blend in the ground, roasted spices. Add the meat and mix
thoroughly to coat with the spice mixture. Cover the bowl and refrigerate
overnight or up to 48 hours.

Heat the oil in a heavy pan, add onions and cook until they turn reddish
brown, 12 to 20 minutes. Add the meat (with its marinade) in two batches,
stirring and searing the pieces over medium-high heat. Reduce heat to
medium and cook, stirring frequently, until almost all the liquid evaporates
and fat separates from the mixture. You will see small pools of fat on the
surface.

Stir in the tamarind and some salt; cover and simmer until the meat is very
tender, about 1 hour. Check the water content from time to time, and add
1/4 cup hot water once or twice. Serve hot with steamed rice.

NOTE: Tamarind is found in cake form at Indian markets.

San Francisco Chronicle, 12/7/88.


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