Stalik's recipe from the book “Brazier cauldron”. Everything as I love, a bunch of spices, Indian cuisine, but Goa, that's why there is meat. Garnish, of course, rice.
- 800 g lean pork
- wine vinegar
- 3-4 dried chili peppers
- 2-3 pods of green chili peppers
- 3 bulbs
- 2 tomatoes
- 1 tbsp paprika
- 1/2 tsp zira
- 12 stars of cloves
- 1/2 tsp. black peppercorns
- 3-4 cinnamon sticks
- 5-6 cardamom boxes
- 1-2 heads of garlic
- 5 cm ginger root
- 1/2 tsp. turmeric
- vegetable oil
Coarsely chop the pork, salt, pour 3 tablespoons of wine vinegar, mix and leave aside to marinate.
We take dried chili, paprika, 1/2 tsp. zira (cumin), cloves, black peppercorns, cinnamon and cardamom. All this is ground into a homogeneous mass using a mortar and pestle or blender.
Separately, we make a paste of 10-12 cloves of garlic, ginger, turmeric and 2 tbsp. wine vinegar. Mix the paste with chopped spices. Half of the paste is set aside.
With the remaining half, spread the meat, leave to marinate for at least 3-4 hours.
In a cauldron or deep frying pan, slightly heat 3-4 tbsp. vegetable oil, throw 5-6 crushed garlic cloves there, wait when it barely begins to brown, add 3 onions cut into rings. Fry the onion until a confident golden color.
We peel the tomatoes, cut into cubes and throw them to the onion. Add the green chili, which we previously cleaned of seeds, half of the remaining pasta, of spices, a teaspoon of sugar and 1 tbsp. vinegar. Mix until smooth.
Add meat. Cook for 10-12 minutes, pour 300-400 ml of water, cover with a lid and leave to simmer for 45 minutes.
Serve with fresh cilantro and rice.
Coarsely chop the pork, salt, pour 3 tablespoons of wine vinegar, mix and leave aside to marinate.
We take dried chili, paprika, 1/2 tsp. zira (cumin), cloves, black peppercorns, cinnamon and cardamom. All this is ground into a homogeneous mass using a mortar and pestle or blender.
Separately, we make a paste of 10-12 cloves of garlic, ginger, turmeric and 2 tbsp. wine vinegar. Mix the paste with chopped spices. Half of the paste is set aside.
With the remaining half, spread the meat, leave to marinate for at least 3-4 hours.
In a cauldron or deep frying pan, slightly heat 3-4 tbsp. vegetable oil, throw 5-6 crushed garlic cloves there, wait when it barely begins to brown, add 3 onions cut into rings. Fry the onion until a confident golden color.
We peel the tomatoes, cut into cubes and throw them to the onion. Add the green chili, which we previously cleaned of seeds, half of the remaining pasta, of spices, a teaspoon of sugar and 1 tbsp. vinegar. Mix until smooth.
Add meat. Cook for 10-12 minutes, pour 300-400 ml of water, cover with a lid and leave to simmer for 45 minutes.
Serve with fresh cilantro and rice.
