Goan Roast Suckling Pig Recipe
Ingredients
| Kashmiri chillies 8 | ||
| Mustard seeds | 1 Teaspoon (The stuffing) | |
| Cumin | 1 Teaspoon (The stuffing) | |
| Turmeric powder | 1/2 Teaspoon (The stuffing) | |
| Peppercorns | 8 To taste (The stuffing) | |
| Ginger 5 cm. (2") piece | ||
| Garlic 1/2 pod | ||
| Garam masala | 1 Teaspoon (The stuffing) | |
| Vinegar and salt to taste | ||
| Cooked potatoes 500 gm. | ||
| Cooked peas 500 gm. | ||
| Onions | 250 Gram (The stuffing) | |
| Breadcrumbs | 250 Gram (The stuffing) | |
| Liver | 1 (The stuffing) | |
| Heart | 1 (The stuffing) | |
| Kidney | 1 (The stuffing) | |
| Fat | 100 Gram (For frying) | |
Directions
1. Grind dry spices using vinegar. Chop garlic and ginger.
2. Dice potatoes. Chop onions. Cut into fine pieces the liver, heart and kidney (these should be cleaned well by soaking in salt water to remove blood).
3. Heat fat. Fry onions, garlic and ginger. Add ground spices and fry for a few minutes longer.
4. Add vegetables, chopped organ meat and breadcrumbs and mix well.
2. Dice potatoes. Chop onions. Cut into fine pieces the liver, heart and kidney (these should be cleaned well by soaking in salt water to remove blood).
3. Heat fat. Fry onions, garlic and ginger. Add ground spices and fry for a few minutes longer.
4. Add vegetables, chopped organ meat and breadcrumbs and mix well.
Chef
