Side Pannel
Portuguese Curry
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
Directions
FOR THE MARINADE
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)
FOR THE SEASONING
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.
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)
FOR THE SEASONING
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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