Goan Pork Adamas (bone meat) Recipe

Adamas is the konkani term for bone meat. It is generally used in reference to the bones of the pig. Traditionally,pork bone meat curry is made as a way to use up the left over bones after all the meat has been removed for preparing the spicy, red Goan sausages.

Traditional Goan Adamas(bone meat)Recipe

Ingredients:

2 kgs pork bones with some meat on it, preferrably.

Two heaped tablespoons of red chilli powder

Two tablespoons of ginger and garlic paste

One level tablespoon of clove and cinnamon powder

Half cup of vinegar(Goan toddy vinegar)

One tablespoon of sugar

One tablespoon of salt(or more as per taste)

1 kg onions

6 to 8 tomatoes

2 or 3 bay leaf

1 cup cooking oil or pork fat(lard)

3 whole kashmiri chillies(optional)

Preparation:

First, wash and clean the the pork bones, apply salt to the bones and some red chilli powder(1 teaspoon), pour all the vinegar over the bones and let it marinate for at least half an hour.

Chop the onions and tomatoes separately. In a large pan, heat oil or the pork fat and add chopped onions. Fry onions till golden brown and then add the chopped tomatoes. Fry till a paste is formed of the onions and tomatoes. Then add two tablespoons of ginger and garlic paste. Fry again for a few minutes.

Next add the remaining chilli powder and clove and cinnamon powder. Stir fry for a couple of minutes. And then add the bones as well as the marinade to the pan. Add sugar and stir well. Cover the bones completely with water,add the bay leaves, and kashmiri chillies(optional) and bring to boil. When the curry starts boiling, lower the flame and simmer for 40 minutes or an hour. Serve hot with bread as they do it in Goa.