During Christmas time, it is a tradition in each Goan house to cook the delicious  Sorpotel pot. I have been an avid fan of Sorpotel since I have been introduced to the dish in ma childhood back by ma parents. Already while it is cooking on the fire, I get tempted to dip my spoon into the dark red meat goodness. The flavors are just incredible, spicy hot but with lots of depths from the pork meat and some special ingredients, that give the recipe a nice touch. And, the whole world agrees, that Sorpotel is a special dish, that one has to have experienced in life!


The Sorpotel pot is cooked and served only in catholic houses in Goa. The preparation is often made 3-4 days before Christmas. Some ingredients will defer from Taluka to Taluka, resulting in different Sorpotel recipe types all over Goa. I have tasted many different Sorpotels, but only in North Goa, and I can tell you that non tastes like the other. My mum & mother in law makes the best Sorpotel ever, seriously you have to try it to understand what I mean to say!


Apparently the Sorpotel was introduced by the Portuguese, who colonized Goa for 500 Years. I have no idea what the original dish must have looked like but I can only guess that it was much less spicy hot. Or it can be as well that the Portuguese understood, that the humidity was a problem here while conserving meats, so they might have been a part in the spicy masala paste evolution during their time. And, apparently Sorpotel is cooked and enjoyed in Brazil too. I wonder what that one might look like. I am such a Gourmande!



1 kg beef liver / Pork meat ( I use beef liver)

½ sliced Onion

2 green Chillies slit into half

2 Cups of Water

For the Masala paste:

20 dried Kashmiri Chillies

3 inch of a fresh Ginger root

20 Garlic cloves

15 Black Pepper Corns

1 Teaspoon Cumin Seeds

10 Cloves

3 inch long Cinnamon stick

1 cup Coconut Vinegar or White Vinegar

½ Cup Oil

little Water to make it to a smooth paste (add accordingly)

6 green Chilies chopped fine

4 medium sized Onions chopped fine

pinch Salt.


Method :

Take a deep pot and place your previously rinsed liver meat into it, together with the sliced Onion, slit open Green Chillies and 2 Cups of Water.

Keep it on a medium heat and cover the pot to parboil the beef / pork meat for about 20 minutes or until it is tender.

In the meanwhile prepare the Masala paste. Combine the Kashmiri Chilli, fresh Ginger root, Garlic cloves, Black Pepper, Cumin Seeds, Cloves, Cinnamon stick, Vinegar, Oil, and little Water in a blender to a smooth paste. Keep aside.


Once the meat is tender, take it out and dice it fine as shown (even the fats, they will give flavor and melt anyway). Keep the meaty water stock aside, we will need it later on!


Heat up a pan and fry your diced beef liver pieces batch by batch until they get some color. In the same time heat up a big pot and fry your chopped green Chillies and Onions until they turn golden brown.


Add the cooked meat to the fried Chillies and Onions and stir fry for 2 minutes. Then continue to add in the Masala mixture and salt together with the meat stock and the Feni. Mix it all well and bring it to a boil, then lower the heat to simmer the sorpotel.

Stir frequently and cook it until it thickens, then keep aside.

For a special flavor twist, cook it the following day for another 20 minutes and again for 1-2 days more.
Best served in our midst with Puri, Pulao rice and bread.



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