Pork Vindaloo 1

Ingredients


Quantity:	Measure:	Ingredients:	Description:
1.5	Kilogram	Pork	Wash the meat
Half	Teacup	Vinegar	For grinding
8	Nos	Chillies Kashmir	Grind
1	Pods (whole)	Garlic (Lason, Losun)	Grind
1	Teaspoon	Turmeric Powder	Grind
1	Inch	Ginger (Adhrak)	Grind
2	Teaspoon	Jeera (Cumin Seeds)	Grind
8	Nos	Pepper Corns	Grind
2	Stalks	Cinnamon (Dalchini)	Grind
4	Nos	Cloves (Lavang)	Grind
4	Nos	Cardamoms (Elaichi)	Grind
3	Tablespoon	Ghee
Half	Kilogram	Onions
Half	Kilogram	Green Peas (Matar)
1	Kilogram	Potatoes
Half	Kilogram	Tomatoes
2	Teaspoon	Sugar, White
2	Salt-Spoon	Salt

Method

Wash the meat and cut into medium size pieces, and marinate it in the ground masala and a little salt, and keep in the refrigerator for two hours.

Grind the chillies, garlic, ginger, jeera, turmeric powder, peppercorns, cinnamon, cardamom, cloves in vinegar.

Heat a little ghee in a cooking vessel and fry sliced onions cut lengthwise. In the same vessel fry the pork pieces, with its masala and add its gravy. Now for a lid, use a sauce pan with a clean under - surface, in which you pour cold water or place ice cubes, so that the steam condenses and goes back into the vessel. Lift the sauce pan, and observe the meat, and stir it if it tends to get stuck, or if a little moisture is needed, add a little hot water, and then close the opening with the saucepan, with some more cold water.

When the meat is almost cooked, add the shelled green peas, the pared potatoes, cut in fours, if the potatoes are big, and leave them whole if they are small. Add cut tomatoes in you like.

To find out if the meat and the potatoes are cooked, take a piece in a saucer, and cut, and try eating the bit. If it tastes ok, they it is cooked. The potatoes and peas should smash, is they are pressed.

Thus, when cooked, add sugar, salt, and a little more vinegar if needed. Simmer a little more and put the fire off.