Wednesday, September 4, 2013

Goan Pork with Potatoes (for Debbie)

This is, so far, the best recipe I've found in the Madhur Jaffrey book. As a pork dish it's great but I like it because I think the sauce part will be extremely versatile - I certainly mean to use it with some sort of white fish (salt cod if I can find it) and possibly with beef or lamb. Jaffrey says it could be described as a simple Vindaloo which is intriguing. 

This quantity serves 4...
2 teaspoons whole brown mustard seeds, 1 teaspoon whole cumin seeds, 2 teaspoons whole coriander seeds, 3 whole cloves, 140g of onions peeled and finely chopped, 5 cloves of garlic peeled and chopped, 2.5 cm piece of fresh garlic peeled and chopped, 2 tablespoons of cider vinegar, 1 teaspoon of cayenne pepper (I halved this), 2 teaspoons of paprika, salt, half a teaspoon ground turmeric, half a teaspoon of freshly ground black pepper, 560g boneless pork shoulder cut into cubes, 3 tablespoons of oil (corn or peanut) 340g of small waxy potatoes, half a teaspoon of sugar.

Put half the mustard seeds, all the cumin seeds, coriander seeds and cloves in a clean coffee grinder and grind as finely as possible. Put this mix with the onions, garlic, ginger, vinegar, cayenne pepper, paprika, and 3 tablespoons water into a blender and blend till smooth. 

Rub a generous teaspoon of salt plus all the turmeric, black pepper, and 2 tablespoons of the spice paste over the meat, marinade for at least half an hour.

heat the oil in a large heavy non stick lidded pan over a medium high heat, when the oil is hot add the remaining mustard seeds, after a few seconds they will start to pop at which point add the rest of the spice paste, stir and fry for about 5 mins or until the paste is lightly browned, add the pork and marinade and stir for a minute. Cover and reduce the heat to medium, let the meat cook for about 10 minutes until it's lightly browned, add the potatoes, sugar, and a little more salt, cover with water, reduce the heat to low and cook gently for about an hour or until the meat is tender.   

5 comments:

  1. I'm *starving* now for some Indian. I think I'll have to spice up my bit of lamb for dinner. Yum!

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  2. Thanks so much, Hayley! I have everything except the cumin seeds and will pick those up the next time I'm in town. I'll let you know how I get on. And, BTW, I'm so glad this is a pork recipe, as chicken is so expensive here these days.

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    Replies
    1. I get a bit bored with chicken, it's in so many thing these days but never tastes of much unlrss you spend a fortune on a good quality bird. At least with pork and beef you can find reasonably priced less popular cuts - which are happily the ones which most reward this sort of slow cooking. Hope you enjoy it :)

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  3. Hi Debbie,

    We’ve recently launched the website Alldishes.co.uk. It’s a search engine that aims to gather all the best recipes from UK and Irish websites and blogs. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit http://alldishes.co.uk or send us an email on info@alldishes.co.uk. We look forward to hearing from you!
    Kind regards,
    Senka

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