*  Exported from  MasterCook  Buster  *
 
                 Goan Pork Vindaloo In Pungent Brown Sauce
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        boneless pork shoulder
    1 1/2  pieces        tamarind pulp  -- (see, note)
   14                    dried red chile peppers
                         -- seeded, coarsely chopped
    1 1/2  sticks        cinnamon
   20                    cloves, ground
    2      teaspoons     coriander seeds
    2      teaspoons     cumin seeds
    2      teaspoons     black mustard seeds
      3/4  teaspoon      black pepper corns
    2      tablespoons   minced fresh ginger
    2      tablespoons   minced garlic
      1/2  cup           cider vinegar
      1/2  cup           peanut oil
    2                    onions -- chopped
                         salt to taste
 
 It’s interesting, as I go through this humungous pile of newspapers, to see
 how my tastes have changed over the past three years.  Some of the things I
 marked then, I find myself discarding now.  Some of the stuff that didn't
 interest me at the time, I'm scanning to save.  This one was on the list
 then and is still on the list.
 
 Trim the meat and cut into 3/4-inch pieces.
 
  Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and
 let soak at least 1 hour.  Work the tamarind with fingers to squeeze out as
 much pulp and juice as possible.  Strain into a bowl and set aside.  Discard
 the residue.
 
 Heat a dry skillet over medium heat.  Add the chile peppers, cinnamon
 sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black
 peppercorns; roast the spices, stirring and shaking the skillet constantly,
 until the coriander, cumin and chile peppers turn several shades darker, and
 all the spices release their fragrance.  This will take 3 to 4 minutes,
 Transfer to a bowl and let cool.  Grind the spices in a spice grinder and
 set aside.
 
 Put the ginger and garlic in a medium-sized non metallic bowl with the
 vinegar.  Blend in the ground, roasted spices.  Add the meat and mix
 thoroughly to coat with the spice mixture.  Cover the bowl and refrigerate
 overnight or up to 48 hours.
 
 Heat the oil in a heavy pan, add onions and cook until they turn reddish
 brown, 12 to 20 minutes.  Add the meat (with its marinade) in two batches,
 stirring and searing the pieces over medium-high heat.  Reduce heat to
 medium and cook, stirring frequently, until almost all the liquid evaporates
 and fat separates from the mixture.  You will see small pools of fat on the
 surface.
 
 Stir in the tamarind and some salt; cover and simmer until the meat is very
 tender, about 1 hour.  Check the water content from time to time, and add
 1/4 cup hot water once or twice.  Serve hot with steamed rice.
 
 NOTE:  Tamarind is found in cake form at Indian markets.
 
 San Francisco Chronicle, 12/7/88.
 
 
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