Pork Vindaloo

4 08 2011

Ah Indian food, where would I be without it!

Vindaloo is a Goan dish, heavilly influenced by the Portugese who settled in the area and left their mark on everything from cuisine to religion, the vin part of the name comes from the liberal use of vinegar in the dish.

Traditionally made with pork but this obviously isn’t the case in Muslim areas where it would be lamb/mutton or chicken instead and trust me it is just as good.

Ingredients

1lb Pork.

1 medium onion.

3-4 cloves garlic.

1 inch root ginger.

5 Green chillis.

Chilli powder.

½ teaspoon coriander seeds

½ teaspoon cumin seeds.

½ teaspoon ground ginger.

3 cardamom pods.

8-10 black peppercorns.

3 cloves.

6″ Cinnamon stick

2 bay leaves.

Vinegar

Sea Salt

Method

Heat  a dry frying pan and add in the coriander, cumin, cloves, cinnamon sticks and peppercorns. Heat for a few seconds until the coriander seeds just start to change colour.

Grind these spices together with the ground ginger, bay leaves, chilli powder, the seeds from 3 cardamom pods and salt.

Chop the pork into cubes, add the spices and the garlic to the meat and stir well so that everything is covered.

Put in a non-metallic bowl and pour in enough vinegar to just cover (it should be between 2-4oz) leeave the pork to marinate for about 6 hours.

Finely chop the onion ginger and chillies.

Heat some oil in a heavy bottomed pan and toss in the onions, chillies and ginger and fry until the onions are soft and just starting to brown.

Using a slotted spoon, put the meat from the marinade into the pan and seal stirring constantly, once the meat has started to brown you can add in the remainder of the marinade

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Homemade Rogan Josh

28 10 2010

The other night was curry night at home; I knew straight off the bat that I was going to make my chana masala, onion bhajis, bombay potatoesflat breads and the lemon pickle that Jamie Oliver made recently in 30 minute meals.

What I didn’t work out quite so quickly was what I was going to make as a meat dish.

I hadn’t been going to make a meat dish and had been going to do a nice vegetable dish instead but my brothers were adamant that they needed meat.

Now my tastes run towards the far hotter and spicier end of the scale and I normally make myself a vindaloo or a phal, I knew that these wouldn’t be welcomed with open arms so decided to make my take on Rogan Josh instead.

Traditionally Rogan Josh would use lamb but it is equally good with beef or chicken as well.

Ingredients (4-6servings):

1kg of diced lamb (beef or chicken also work well)

400g tinned tomatoes/tomato concasse

3 large onions

5 cloves of garlic

3″ piece of ginger

7 green cardamom pods

1 medium-sized chilli (you can add more if you want)

a bunch of fresh coriander

3tsp dried coriander leaf

3tsp garam masala

1 1/2tsp coriander seeds

1 1/2tsp cumin seeds

1tsp paprika

1tsp turmeric

1tsp black mustard seeds

1/2tsp ground nutmeg

1/2tsp mace

1/2tsp asafoetida

 Method:

  • mix the dried coriander with the meat and a small drizzle of olive oil, set aside and leave until it is needed.
  • chop the onions into a fine dice and sweat in a saucepan for 30 mins
  • peel and chop the garlic and ginger finely, and continue to soften for a further 20 mins
  • add the cardamoms, coriander seeds, mustard seeds and cumin seeds to a dry pan and heat until the seeds start to pop, add these to the saucepan along with the paprika, turmeric, garam masala, nutmeg, mace and asafoetida making sure to stir everything together well.
  • empty the meat and coriander mixture into a pan and brown off.
  • add the meat to the main saucepan and use some stock or water to deglaze the frying pan, add the juices etc to the saucepan.
  • stir in the chopped tomatoes/tomato concasse and the chopped fresh coriander and chopped chillis. Leave to simmer for at least 90 minutes.

Serve with basmati rice and your choice of accompaniments.








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