Best of Goan Cooking

Cooking is Lourdes' passion and innovating while in the cuisine has resulted in some new and exciting dishes emerging from her kitchen. She has poured some of her cooking knowledge in her book "Tasty Morsels". He give her a sample of her recipes.

1 kg Pork (washed and cut into fine pieces), 1/2 kg Pork liver and heart (optional) cut into small pieces, 1 cup fresh pork blood mixed with two spoons of vinegar, a small ball of tamarind, 8 Onions (sliced) and Salt to taste.

For the Masala: 60 Dry Chillies, 2" turmeric piece, 2 tsp cummin seeds, 8 cloves, 10 peppercorns, 2" cinamon, 2 full pods of Garlic, 4" Ginger and 4 green chillies.
Grind these ingredients into a paste.
Boil the cut meat and fry it in a frying pan without oil, as the meat will give out enough of oil. Using a little fat fry the onions till golden brown. To this add the ground masala and fry well, then add the fried meat pieces. To this add the water obtaied after boiling the meat and cook.

Add 1/2 cup tamarind water and cook till the meat is tender. Add vinegar and salt to taste. Finally, add the blood, stirringall the time so as not to form granules. Cook for some time and just before puting of the fire, add the green chillies and close the lid.

Sarapatel tastes better after one day and can remain for a couple of days.