[CH] Goanese Fiery Duck Curry In Vindaloo Sauce

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For Cameron and I think it was Brent:

I hope it's not too late for the Goan Vindaloo Curry recipe that was
discussed.  This one is with duck, but I think you could switch to lamb/kid as
you want.  This is from my friend who learned it from her mother in law from
South India (Tamil).  I would add those green chiles to kick it up a notch.

Mary-Anne



                 *  Exported from  MasterCook  Buster  *



                  Goanese Fiery Duck Curry In Vindaloo Sauce



Recipe By     :

Serving Size  : 4    Preparation Time :0:00

Categories    : Indian                           Chicken

                Poultry                          South Indian



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   6                    dried red chiles -- stemmed, crushed

     1/2  cup           distilled white vinegar

   4                    garlic cloves -- peeled

     1/2  piece         peeled fresh ginger

   2      teaspoons     ground cumin

   2      teaspoons     ground coriander

     1/2  teaspoon      ground cinnamon

   1      4-pound       duck -- quartered

                        skinned

   2      tablespoons   mild vegetable oil

   1      teaspoon      salt -- or to taste

   1      cup           water

   2      teaspoons     sugar

   2      tablespoons   cilantro or parsley, minced



Goa has developed its own cuisine and vindaloo is one of its main creations.

Two important features of vindaloo are the technique of marinating meat in

vinegar and the use of fiery spices.  Although I have reduced the number of

chiles, 4 more may be added if a hotter dish is desired.  Cornish hens may

be substituted for duck.  Soak chiles in vinegar for 15 minutes.  Add garlic

and ginger and blend into a puree.  Scrape mixture into a small bowl.  Add

cumin, coriander and cinnamon and mix thoroughly.  Coat duck pieces well

with spice paste.  Cover and refrigerate for at least 2 hours.



Heat oil in a large Dutch oven over medium-high heat.  Add duck pieces and

brown on all sides.  Add salt, water, sugar and any remaining spice puree.

Bring to a boil.  Cover and simmer, stirring occasionally, until duck is

tender, about 1 hour.  Skim off all fat.  Transfer duck to a heated platter,

pour sauce over, and garnish with minced cilantro.



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