Recipe - Vindaloo (Spicy Mutton Stew)

1 kg Mutton; cut into pieces
3 md Onions
1 lg Piece of ginger
One half Pod garlic
6 Green chillies
2 teaspoon Turmeric
4 teaspoon Cummin seeds
3 teaspoon Chilli powder
2 Stalks curry leaves (up to
3)
1 teaspoon Salt
1 teaspoon Mustard
8 ounce Vinegar
4 Dsp ghee or oil

Amy's recipe at: http://www.ultranet.com/~kapadia/vin2.htm

Welcome to Zoroastrian Cooking. Traditionally the Parsis made Vindaloo with
duck. Mutton may be substituted with chicken or pork. The Portuguese took
this dish from Goa, back to Portugal and today it is part of their culsine.

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 cummin 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 Posted to CHILEHEADS DIGEST V4 #038 by Jim Tidwell
snd1jlt@snd10.med.navy.mil on Jul 24, 1997