Servings
6 s
Ingredients
- 1 kilogram Mutton; cut into pieces
- 3 medium Onions
- 1 large Piece of ginger
- 1/2 Pod garlic
- 6 Green chillies
- 2 teaspoons Turmeric
- 4 teaspoons Cummin seeds
- 3 teaspoons Chilli powder
- 2 Stalks curry leaves (up to 3)
- 1 teaspoon Salt
- 1 teaspoon Mustard
- 8 ounce Vinegar
- 4 Dsp ghee or oil
Directions
- 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 CHILE-HEADS DIGEST V4 #038 by Jim Tidwell
- med.
- navy.
- mil> on Jul 24, 1997