| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Parsi |
|
6 |
Servings |
INGREDIENTS
| 1 |
kg |
Mutton; cut into pieces |
| 3 |
md |
Onions |
| 1 |
lg |
Piece of ginger |
| 1/2 |
|
Pod garlic |
| 6 |
|
Green chillies |
| 2 |
ts |
Turmeric |
| 4 |
ts |
Cummin seeds |
| 3 |
ts |
Chilli powder |
| 2 |
|
Stalks curry leaves (up to 3) |
| 1 |
ts |
Salt |
| 1 |
ts |
Mustard |
| 8 |
oz |
Vinegar |
| 4 |
|
Dsp ghee or oil |
INSTRUCTIONS
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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