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Vindaloo Spicy Mutton Stew spice, stews, lamb, indian 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 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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