Heat the oil in
a heavy-based pan, add the onions, garlic, ginger and chilies and cook
over a low heat, stirring frequently, for about 5 minutes, until softened.
Place the spice
mixture ingredients in an electric spice mill or use a pestle and mortar
and grind to produce a fine powder. Add the ground spices to the pan and
fry for a further 1 minute.
Add the pieces
of lamb and pork to the pan, together with the salt. Coat the meat in the
spices and cook for 2 minutes. Add the measured water and the vinegar to
the pan and stir well to combine the ingredients. Cover and simmer over a
gentle heat, stirring occasionally, for about 45 minutes, or until the
meat is tender.
Remove the lid,
increase the heat and cook for a further 15 minutes, stirring frequently,
until the sauce is thick and dark. Taste and adjust the seasoning if
necessary.
Transfer the
curry to a warmed serving dish and garnish with chili range. Serve with
the saffron and cardamom rice.
Serves 6
In this unusual curry from Goa, two
different types of meat are cooked together.
