Vindaloo (spicy Mutton Stew)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Parsi | 6 | Servings | |
INGREDIENTS
| 1 | kg | Mutton, cut into pieces |
| 3 | Onions | |
| 1 | Piece of ginger | |
| 1/2 | Pod garlic | |
| 6 | Green chillies | |
| 2 | t | Turmeric |
| 4 | t | Cummin seeds |
| 3 | t | Chilli powder |
| 2 | Stalks curry leaves, up to | |
| 1 | t | Salt |
| 1 | t | Mustard |
| 8 | oz | Vinegar |
| 4 | Dsp ghee or oil |
INSTRUCTIONS
3 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 <snd1jlt@snd10.med.navy.mil> on Jul 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1514
Calories From Fat: 1483
Total Fat: 164.5g
Cholesterol: 168.3mg
Sodium: 1311.8mg
Potassium: 114.7mg
Carbohydrates: 5.8g
Fiber: 1.1g
Sugar: 2.4g
Protein: <1g