Vindaloo

Ingredients

• six ounces of lard
• one tablespoonful of bruised garlic
• one of ground garlic
• one of ginger
• two teaspoonfuls of ground chillies
• one of roasted and ground coriander seed
• half a teaspoonful of cooked cumin seed
• three bay leaves
• a few peppercorns
• four cloves
• four cardamoms
• six small sticks of cinnamon
• half a cupful of vinegar
• two pounds of pork, beef, or duck

Method

1. 1

   Let all ingredients simmer over a slow fire for two hours, or until the meat is perfectly tender.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 34. The excerpt below is the record exactly as published.

Vindaloo Take six ounces of lard, one tablespoonful of bruised garlic, one of ground garlic, one of ginger, two teaspoonfuls of ground chillies, one of roasted and ground coriander seed, half a teaspoonful of cooked cumin seed or three bay leaves, a few peppercorns, four cloves, four cardamoms, six small sticks of cinnamon, half a cupful of vinegar, and two pounds of pork, beef, or duck

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