• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Portuguese Curry

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 675 g Lean leg of pork; off the
  • -bone
  • ; without fat
  • 3 tb Ghee or oil; (45 ml)
  • 6 Flakes; (12 g) garlic,
  • ; chopped
  • 225 g Onions; chopped fine
  • 2 tb Lemon juice; (30 ml)
  • 1 tb Garam masala powder; (15 g)
  • 15 g Coriander leaves; chopped
  • 4 Fresh red cayenne chillies;
  • -chopped fine


200 ml Red wine
2 tb Red wine vinegar; (30 ml)
6 Flakes; (12 g) garlic,
; crushed
3 tb Finely chopped red chillies;
-(45 g)
1 ts Coriander powder; (5 g)
1/2 ts Cumin powder; (2 g)
1 ts Salt; (5 g)

3 Bay leaves
10 Cloves
6 Cardamom
5 Cm cinnamon
1 ts Cumin seeds; (5 g)

CUT the meat into four cm cubes. In a large non-metallic bowl, mix the meat
and the marinade. Cover and refrigerate for at least two days. Heat the
ghee or oil in a kadai or wok. Stir-fry the garlic and the spices for a
minute. Add the onions and continue to stir-fry for about eight minutes.
Combine the fried ingredients and the pork along with the marinade in a
2.75 litre casserole and place in an oven preheated to 190 C/375 F/Gas 5.
Add a little water after 20 minutes, if required. Repeat 20 to 25 minutes
later, adding the remaining ingredients. Cook for a further 20 to 25
minutes or until the pork is completely tender.

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