Title: Vindaloo Spicy Mutton Stew
Categories: Spice Lamb Stew Indian
Yield: 1 Servings

1	kg	Mutton, cut into pieces
3	md	Onions
1	lg	Piece of ginger
1/2		Pod garlic
6		Green chillies
2	ts	Turmeric
4	ts	Cumin seeds
3	ts	Chilli powder
3		Stalks curry leaves
1	ts	Salt
1	ts	Mustard
8	oz	Vinegar
4	ts	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

previous

next