Recipe for Portuguese Curry 
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Yield:
4 servings
Ingredients:
Amount Ingredient
675 gm Lean leg of pork, off the bone without fat
3 tbl Ghee or oil, (45 ml)
6 x Flakes, (12 g) garlic, chopped
225 gm Onions, chopped fine
2 tbl Lemon juice, (30 ml)
1 tbl Garam masala powder, (15 g)
15 gm Coriander leaves, chopped
4 x Fresh red cayenne chillies, chopped fine
----------------- FOR THE MARINADE ----------------
200 ml Red wine
2 tbl Red wine vinegar, (30 ml)
6 x Flakes, (12 g) garlic, crushed
3 tbl Finely chopped red chillies, (45 g)
1 tsp Coriander powder, (5 g)
1/2 tsp Cumin powder, (2 g)
1 tsp Salt, (5 g)
----------------- FOR THE SEASONING ----------------
3 x Bay leaves
10 x Cloves
6 x Cardamom
5 x Cm cinnamon
Instructions:
Instructions: 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.

NOTES : Vindaloo is the benchmark of Goan food. Although it is made here with pork, duck works equally well

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