Vindaloo is an Indian dish. The term Vindaloo derives from the Portuguese dish " CarnedeVinha d'Alhos", a dish of meat, usually pork, with wine and garlic. Vindallo was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. Vindaloo is not common in India, but is a popular Indian dish in Goa. The dish has gained popularity in Britain, the Middle East, Australia and New Zealand, where it is almost universally featured on Indian restaurant menus; it is also sometimes found at Indian restaurants in the United States and Canada.
2 kg meaty beef bones 2 medium onions 2 sticks celery , chopped 2 medium carrots , chopped 2 bay leaves 2 teaspoon black peppercorns 5 litres ( 20 cups ) water 3 litres ( 12 cups ) water ,extra
Place bones and unpeeled chopped onions in baking dish. Bake in hot oven about 1 hour or until bones and onions are well browned. Transfer bones and onions to large pan , and celery , carrots , bay leaves , peppercorns and the water. Simmer , uncovered for 3 hours. Add extra water, simmer , uncovered , further 1 hour. Strain.
Method of Pork V indaloo
1, Shallow fry cumin and garammasala powder in large dry pan, stirring until fragrant.
2, Combine shallow fried cumin mixture with ginger, garlic , chillies , vinegar , tamarind extract and diced pork in a large bowl; cover and refrigerate for 1 hour.
3, Heat ghee in same pan , fry onions , cinnamon and cloves , stirring until onions are browned lightly. Add pork – spice mixture , cook , stirring , about 5 minutes or until pork is browned lightly. Stir in flour.
4, Add beef stock gradually , stir in curry leaves , simmer, covered , 30 minutes. Remove cover ; simmer about 30 minutes or until pork is tender and sauce thickened. Add jaggery; stir until dissolved. Serve with rice.