Bounjal Duck


2 lb muscovy duck meat, cleaned
1 small lime
2 heads garlic
2 large onions
1 hot pepper
1 tbsp ground garam massala
1 tbsp ground geerah
2 tbsp curry powder
1 tsp mustard
1 tbsp sugar
1 tbsp cooking oil
1 1/2 tsp salt
1/2 tsp ground dye (turmeric)


Cut meat into small pieces, cutting through bones Add juice of small lime to a bowl of water and wash meat. Drain. Peel garlic and onions. Grind garlic, onions and hot pepper Make a massala paste with garlic mixture, garam massala, geerah, curry powder, mustard, tomato paste and sugar Heat cooking oil until very hot. Add massala paste and fry until cooked thoroughly Bounjal (cook in massala paste in hot fat) meat in massala mixture. Add salt and turmeric, cover and leave to cook Turn occasionally until all liquid has evaporated. Taste for flavor. Add 1/2 pint boiling water and allow to cook until meat is tender, about 30-45 minutes, and all water has evaporated. Serve Bounjal Duck with dhall and rice or serve with Dhall Puri Serves 12