|Vindaloo "Amy" Spicy Mutton Stew|
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
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
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603