Title: Vindaloo (Bindaloo)
Categories: Indian Spice Pork Beef Poultry
Yield: 1 Servings

2	lb	Pork, beef or a duck
6	oz	Mustard oil
1	tb	Mashed garlic
1	tb	Ground ginger (or sub.
		Fresh)
1	ts	Ground chilli - if you're
		Cooking for your aged
		Auntie
1	ts	Ground coriander
1/2	ts	Ground cummin
3		Bay leaves
12		Peppercorns
6		Cloves, ground
5		Cardamoms, ground
6	x	2" in. sticks cinnamon,
		Ground
4	oz	Malt vinegar (In the US
		That's the brown stuff
		Sold as English "Pub"
		Vinegar)
1/2	ts	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

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