Stalik's recipe from the book "Kazhan Mangal." Everything I love: a blend of spices, Indian cuisine, and since it's Goan-inspired, there’s meat. Served best with rice, of course.
- 800 g lean pork
- wine vinegar
- 3-4 dried chili peppers
- 2-3 green chili peppers
- 3 onions
- 2 tomatoes
- 1 tbsp. paprika
- 1/2 tsp. cumin
- 12 stars anice cloves
- 1/2 tsp. black peppercorns
- 3-4 cinnamon sticks
- 5-6 cardamom pods
- 1-2 heads of garlic
- 5 cm ginger root
- 1/2 tsp. turmeric
- vegetable oil
Cut the pork into large chunks, season with salt, and mix with 3 tbsp of wine vinegar. Set aside to marinate.
Grind the dried chili, paprika, 1/2 tsp cumin, cloves, black peppercorns, cinnamon, and cardamom into a fine powder using a mortar and pestle or blender.
Separately, make a paste from 10 to 12 garlic cloves, ginger, turmeric, and 2 tbsp wine vinegar. Mix the paste with the ground spices. Reserve half of the paste.
Coat the meat with the remaining paste and let it marinate for at least 3–4 hours.
In a cauldron or deep frying pan, heat 3–4 tbsp vegetable oil. Add 5–6 crushed garlic cloves and sauté until lightly golden. Add 3 sliced onions and fry until they turn a confident golden color.
Peel the tomatoes, dice them, and add to the onions. Include the deseeded green chili, the reserved spice paste, 1 tsp sugar, and 1 tbsp vinegar. Mix until smooth.
Add the marinated meat and cook for 10–12 minutes. Pour in 300–400 ml water, cover, and simmer for 45 minutes.
Serve with fresh cilantro and rice.
Cut the pork into large chunks, season with salt, and mix with 3 tbsp of wine vinegar. Set aside to marinate.
Grind the dried chili, paprika, 1/2 tsp cumin, cloves, black peppercorns, cinnamon, and cardamom into a fine powder using a mortar and pestle or blender.
Separately, make a paste from 10 to 12 garlic cloves, ginger, turmeric, and 2 tbsp wine vinegar. Mix the paste with the ground spices. Reserve half of the paste.
Coat the meat with the remaining paste and let it marinate for at least 3–4 hours.
In a cauldron or deep frying pan, heat 3–4 tbsp vegetable oil. Add 5–6 crushed garlic cloves and sauté until lightly golden. Add 3 sliced onions and fry until they turn a confident golden color.
Peel the tomatoes, dice them, and add to the onions. Include the deseeded green chili, the reserved spice paste, 1 tsp sugar, and 1 tbsp vinegar. Mix until smooth.
Add the marinated meat and cook for 10–12 minutes. Pour in 300–400 ml water, cover, and simmer for 45 minutes.
Serve with fresh cilantro and rice.
