Vindaloo Spicy Mutton Stew
indian, lamb, spice, stews
1 kg mutton, cut into pieces
3 medium onions
1 large piece of ginger
1/2 pod garlic
6 green chillies
2 teaspoon turmeric
4 teaspoon cumin seeds
3 teaspoon chilli powder
3 stalks curry leaves
1 teaspoon salt
1 teaspoon mustard
8 oz vinegar
4 teaspoon ghee or oil
METHOD:
Cut the meat into pieces. Finely chop 2 of the onions. Chop half of the ginger, garlic and 4 chillies. Grind the remaining ginger, garlic, chillies, onion with cumin seeds, chilli powder, turmeric, salt and mustard in the vinegar.
In a bowl, put the meat, crumpled curry leaves, ground masala, chopped masala and any remaining vinegar. Mix well and keep at least for 2 hours.
In a pan. heat the oil, fry the chopped onions till light brown, add the marinated meat. Cook on a slow fire, for a while, add water if required and continue cooking till tender. When the meat is cooked there should be no water.
Serve with rotli
Amy H. Minwalla Mick Gower's Indian Recipes FROM: Chile-Heads Digest & Mailing List
From: Dave Drum Date: 26 Sep 97 National Cooking Echo Ä
Yield: 1 servings