This dish is a favourite of East Indians and Goans it has a full robust flavour. The same ingredients can be used for a Pork vindaloo, too, simply by replacing the quantity of mutton by pork. It serves well with plain boiled rice, or fresh loaves of bread.
Ingredients
1 kg. mutton
For Seasoning
- 3 sp. ghee
- few coriander leaves
- 1/2 onion finely sliced
- Salt to taste
For Vindalu Masala
Grind these ingredients to a smooth paste.
- 3 sp. jira
- 12 dry kashmiri chillies
- 1/2 an inch turmeric
- 2 pods cardamoms
- 10 pod garlic
- 2 tbsp. vinegar
Method
- Cut and wash the mutton and make pieces.
- Grind masala in vinegar.
- Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
- Now add meat and salt to taste.
- Cover the dish. Allow the meat to cook in its own gravy.
- Stir frequently, so that it does burn.
- Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes.
- Serve with plain white rice.
Non-Veggies' Index
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