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Vindaloo (vinegar pork curry)

Yield: 6 Servings I

Ingredients:

• 2 lb Lean pork
• 1 3/4 oz Ginger
• 4 Cloves garlic
• 1/2 ts Chilli powder
• 2 ts Turmeric
• 1 ts Salt
• 5 Cardamoms
• 5 Cloves
• 2 Cm cinnamon stick
• 6 Black peppercorns
• 7/8 oz Coriander
• 1/2 oz Cumin
• 3 1/3 tb Vinegar Sprig curry leaves
• 5 1/8 tb Oil
• 1 ts Mustard
• 10 1/8 tb Water

Instructions:

Wash and cube the meat. Grind together the ginger garlic chilli powder turmeric salt cardamoms cloves cinnamon stick peppercorns coriander and cumin together with the vinegar. Place the meat in a bowl add the ground ingredients and leave to marinate for 30 minutes. Place the curry leaves on top of the mixture and cover bowl. Place in the refrigerator for 24 hours turning the meat over 2-3 times during that time. Heat the oil in a pan and add the mustard seeds. Cover with a lid and cook until they pop then add the pork plus the marinade. Pour in the water re-cover and bring to the boil. Reduce the heat and simmer for 30 minutes. Take the lid off the pan and simmer until the pork is cooked and tender. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera ISBN #962 224 010 VEGGIE DIP

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