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Vindaloo
Serves 3-4

You will need:

2-4 breasts of duck (or 700g stewing pork), cubed

For the paste

2 large dried red chillies
1 teaspoon cumin seeds
1 teaspoon poppy seeds
4-6 whole cloves
10 black peppercorns
1/2 teaspoon turmeric
2 fresh red chillies, finely chopped
1 tablespoon palm or wine vinegar
1 tablespoon tamarind paste
large clove of garlic, mashed
2cm piece of fresh ginger, peeled and finely grated

Method

1. In a cast-iron pan dry-roast the dried chillies, cumin seeds, poppy seeds, cloves, peppercorns and turmeric for 1-2 minutes.
2. Grind these spices into a fine powder in a coffee grinder.
3. Put in a bowl with the fresh red chillies, wine vinegar, tamarind, ginger and garlic and mix to a paste.
4. Add the meat and mix again. make sure all the pieces of duck or pork are coated in the marinade.
5. Cover and leave in the fridge overnight

For the sauce

4-6 tablespoons vegetable oil
1 teaspoon black mustard seeds
2cm cinnamon stick
1 large onion, finely chopped
300ml water
salt to taste
pinch of jaggery (palm sugar) or soft brown sugar
a few curry leaves, crumbled

Method
1. The next day heat the oil in a large pan and when hot add the mustard seeds and cinnamon stick.
2.When the mustard seeds begin to pop, add the onions and fry over a medium heat until they begin to brown.
3. Add the meat and its marinade and saute until all the pieces are browned.
4. Add the water and a pinch of salt to taste.
5. Cover, turn down the heat and simmer for about 10 minutes (if duck, longer if pork)
6. Remove the lid, keep the heat very low and simmer gently until the meat is tender (about half an hour with duck, an hour with pork) and the sauce is thick (you may need to add a little more water to prevent burning).
7. When the meat is tender add the jaggery or sugar, the crumbled curry leaves and simmer for another 3 minutes.
8. Serve
 
 
 
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