Portuguese Curry

Ingredients

• 2 pounds beef, pork, or duck
• 0.5 teaspoon ground cloves
• 1 teaspoon cayenne
• Yi teaspoon toasted cumin seed
• 1 teaspoon salt
• 4 peppercorns
• 1 cup vinegar
• 3 garlic cloves, crushed
• 0.25 teaspoon cinnamon
• 0.5 tablespoon ground ginger
• 1 teaspoon toasted Coriander seeds
• 1 bay leaf
• 0.25 pound fat

Method

1. 1

   Cut meat into cubes.

2. 2

   Mix all other ingredients except fat and pour over meat.

3. 3

   Marinate for 8 hours, stirring occasionally.

4. 4

   Drain meat, heat fat to smoking, and fry.

5. 5

   Reduce heat, strain marinade, and pour over meat.

6. 6

   Simmer until very tender.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 104. The excerpt below is the record exactly as published.

PORTUGUESE CURRY (Bindelho) 2 pounds beef, pork, or duck % teaspoon ground cloves 1 teaspoon cayenne Yi teaspoon toasted cumin seed (Substitute caraway seeds) 1 teaspoon salt 4 peppercorns 1 cup vinegar 3 garlic cloves, crushed *4 teaspoon cinnamon Yz tablespoon ground ginger 1 teaspoon toasted Coriander seeds 1 bay leaf

Cook this with the app: pantry check, scaling, and the assistant.