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- Goan Lamb and Pork Curry
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PrintGOAN LAMB AND PORK CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy-based pan, add the onions, garlic, ginger and chillies and cook for about 3-5 minutes or until softened, stirring frequently.
- Add the ground spices to the pan and fry for 1 more minute.
- Add the pieces of lamb and pork to the pan. Coat the meat in the spices. Adjust seasoning with salt and cook for about 2-3 minutes.
- Add the water and the vinegar to the pan, stir well to combine the ingredients. Cover and simmer for about 30-35 minutes or until the meat is tender and sauce thickens.
- Transfer the curry to a warmed serving dish and garnish with chilli rings. Serve with Saffron Rice.
INGREDIENTS
- 500 grams lamb fillet, cut into bite-sized pieces
- 400 grams lean pork, cut into bite-sized pieces
- 150 ml water
- 100 ml malt vinegar
- 150 grams onions, finely chopped
- 5 tablespoon Cooking oil
- 2 tablespoon grated fresh root ginger
- 3-4 red chillies, quartered lengthways and deseeded
- 5-6 garlic cloves, crushed
- Salt, to taste
- 2 green and 2 red chillies, cut into rings, to garnish
- Saffron Rice, to serve
Spice powder
- 1 teaspoon chilli powder
- 1 tablespoon black mustard seeds
- 1 tablespoon nigella seeds (Black onion seeds)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon garam masala
8 comments for “Goan Lamb and Pork Curry”
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