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Indian Recipe : Sorpotel

This recipe is from Goa , India


  • 675 g leg of meat

For the paste:

  • 225 g meat liver
  • 5 whole red chilies
  • 3 g turmeric
  • 5 black peppercorns
  • Salt to taste
  • 3 g cumin seeds
  • Groundnut oil to shallow fry
  • 3 cloves
  • 300 g butter
  • 3 g green cardamom
  • 160 g onions
  • 5 garlic flakes
  • 100 g tomato
  • 30 g ginger
  • 15 ml vinegar


  1. Clean and remove excess fat from meat. Debone and cut meat into 1" cubes. Clean and cut liver also into 1" cubes.
  2. Put liver in a heavy bottomed vessel; add turmeric, salt and water. Blanch and drain.
  3. Heat oil in a frying pan and shallow fry meat/liver, separately, over high heat until golden brown.
  4. Peel, wash and chop onions and tomatoes. To make paste, peel and coarsely chop garlic and ginger. Grind these and the remaining ingredients to make a smooth paste by adding a little water.
  5. Melt butter in a kadai, add onions and sauté over medium heat until it becomes golden brown.
  6. Add tomatoes, stir for a minute and then add paste. Cook until fat leaves the masala.
  7. Now add meat, stir, add about 5 cups of water and bring to boil.
  8. Cover and simmer until meat is nearly cooked. Now add liver and cook for a further 10 minutes and add vinegar. Stir.
  9. Transfer to a bowl and serve with rice.

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Last Modified: 11/27/11.