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12 December 2012,00:12 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Grind the dried chillies, cumin and coriander seeds, peppercorns, cloves and cardamom to a fine powder.
  • Grind the ginger and garlic with little water to a smooth paste.
  • Heat the oil in a large non-stick saucepan. Add the cinnamon and onions and fry until well browned.
  • Add the ginger and garlic pastes and cook for a couple of minutes, until golden and the garlic smells cooked.
  • Tip in the powdered spices and salt with little water and cook for about 2 - 3 minutes.
  • Add the duck and tomatoes and stir for a few minutes, then pour in enough water and bring to a boil, cover and cook at least for 30 - 35 minutes, stirring occasionally.
  • Add the apricots, jaggery and vinegar with little water; cover and cook for about 10 - 15 minutes.
  • Adjust seasoning of sour and sweet flavours. Serve with the potato straws.


  • 550 grams duck legs and thighs, skinned and jointed
  • 100 grams largish tomatoes, finely chopped  
  • 15 grams fresh root ginger, peeled weight
  • 5 garlic cloves
  • 6 dried Kashmiri chillies, deseeded
  • 2 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 14 black peppercorns
  • 6 cloves
  • Seeds from 6 green cardamom pods
  • 75 ml Cooking oil
  • 4 cm cinnamon stick
  • 2 onions, chopped
  • 14 dried, ready-to-eat apricots
  • Grated jaggery to taste
  • Salt, to taste
  • White wine vinegar to taste

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