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Vindaloo "Amy" Spicy Mutton Stew
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    Vindaloo "Amy" Spicy Mutton Stew

    • 1 kg mutton, cut into pieces
    • 3 medium onions
    • 1 large piece of ginger
    • 1/2 pod garlic
    • 6 green chillies
    • 2 tsp turmeric
    • 4 tsp cummin seeds
    • 3 tsp chilli powder
    • 2-3 stalks curry leaves
    • 1 tsp salt
    • 1 tsp mustard
    • 8 ozs vinegar
    • 4 dsp 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 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
    Serves 6

    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.

    Origin: Amy H. Minwalla
    Posted By:Amy H. Minwalla

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