Duck In Vindaloo Sauce Recipes

Steps:

• Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
• Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
• Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
• Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
• Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
• Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

Steps:

• Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
• Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Steps:

• In a big pot, heat oil.
• Add onions and ginger-garlic paste and when they are golden brown, add tomatoes.
• Turn the heat down to med-low.
• In a small bowl, mix all of the powdered spices.
• Add a few tablespoons of water and make a paste (not too thick).
• Add to onion-tomato mix in pot.
• Let the spices cook on med-low till u see the oil start to"peep" through the spices.
• Don't let it burn.
• Add a little water as needed.
• (if u don't see the oil, just cook for about 5 min or so).
• Add the duck and toss in the mixture.
• Let it cook covered for about 10 minutes.
• Add vinegar.
• You may have to adjust the amount of vinegar according to your tastes.
• If you find it too tart this time, add less next time.
• If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really.
• Cover and cook, adding a little water now and then, stirring to avoid burning.
• This shouldn't be too watery though or too thick.
• Add salt to taste.
• When the duck is cooked, add the green coriander.
• Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo.