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Vindaloo Cameron
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    Vindaloo Cameron

  • 2 lb pork, beef or a duck
  • 6 oz mustard oil
  • 1 Tbs mashed garlic
  • 1 Tbs ground ginger (or sub. fresh)
  • 1 tsp. ground chilli - if you're cooking for your aged Auntie.
  • 1 tsp ground coriander
  • 1/2 tsp ground cummin
  • 2 or 3 bay leaves
  • 12 peppercorns
  • 6 cloves,ground
  • 5 cardamoms, ground
  • 6 x 2" sticks cinnamon, ground
  • 4 oz malt vinegar (In the US that's the brown stuff sold as English "Pub" vinegar)
  • 1/2 tsp salt
  • Cut the meat into suitable sized bits. Mix in the vinegar, all groundspices 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 tend to be a bit more heavy-handed with the spices than above.

    Origin: Cameron, BEGG.4@OSU.EDU
    Posted By: , Cameron

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