This dish is typical of Portugese -Indian cooking from the beautiful coast of Goa. It is an incredibly spicy dish ,but, has been modified greatly here by Madhur Jaffrey,she reduced the chilli powder from 4 teaspoons to half a teaspoon, so ,really ,the chilli powder addition is completley up to your family’s tolerance.
11/2 tablespoons grainy French mustard
11/2 teaspoon ground cumin
3/4 teaspoon ground cumin
1/2 -1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon red wine vinegar
3 tablespoon vegetable oil
4 oz onions ,cut into fine half-rings
6 large garlic cloves
1.1 lbs boned hand of pork or shoulder of lamb, cut into 1 inch cubes
1/4 pint canned coconut milk,well stirred
Combine the mustard,cumin,turmeric,chilli powder,salt and vinegar in a cup and mix well.
Heat the oil in a large,non -stick frying pan and when hot,add the onions and stir fry till golden. Add the garlic and stir fry for 30 seconds,then add the spice space and stir fry for 1 minute.
Add the meat and stir fry for 3 minutes,then add the coconut milk and 9 FL OZ of water. Cover and bring to the boil. Reduce heat to a simmer, and cook for about an hour ,or till meat is completely cooked through.
Serve with Naan or Rice.