Ingredients:
Wild boar (wild pork)- 1Kg
Kashmiri Chili- 18 pcs or more
Coriander seeds fresh- 2 Tspn
Cumin seeds- 1 Tspn
Turmeric Powder- ½ Tspn
Pepper corns- 1 Tspn
Garam Masala- ( 3pcs of Cinnamon, 7 to 8 Cloves, 4 fresh bay leaves)
Onion chopped- 1 med size
Ginger chopped- 1 Tbspn
Garlic chopped- 1 Tbspn
Grind all the above, except the meat & garam masala along w/sufficient vinegar.
If you don’t like the tanginess of the vinegar, you may add a little
cooled boiled water.
Set this ground masala aside.
Meanwhile, clean the meat and ensure there is no hair left on the
meat. Cut into desired shape, wash well and set aside
Additional Ingredients (shindap)
4 medium size diced onions
2 big pods of garlic cut into half
1 ½” ginger chopped
2 or more green chili’s
Method:
a) In a heavy bottom vessel, add meat, grounded masala, additional
ingredients (shindap) and the garam masala and mix well w/your hand
b) Add salt to your taste and marinate this for an hour or more
c) Cook on medium fire, until it is done
Once you see the fat appearing on top, it is an indication that the
meat is almost cooked.
At this stage, you may adjust your sourness (salt/vinegar)
Add 2 Tspn of sugar (optional)
Notes: Sometimes the meat may not be very tender, in which case you
may pressure cook the meat prior to marination.
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