Wild boar defrosted, only problem was it had a lot of bone, ribs etc not enough meat for my taste. Browned the meat and drained before adding the spice paste; wild boar contains a lot of water when frozen so it’s a necessary process. Cooked it very slowly on a low heat with a diffuser for about 4.5 hours until tender. Finished dish, wild boar vindaloo with a cabbage kachumber and chana dal fry ( from Tarla Dalal ) and basmati rice. Mr Bun thought it was great, he likes sucking on bones. For me an interesting experiment but I will stick with chicken next time🤔 TT completely forgot he was invited😂😂🤦‍♀️

Posted by Debbie Gorman at 2021-07-25 20:01:09 UTC