VINDALOO

Spicy Mutton Stew
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
 cuisine.

         INGREDIENTS:
         Serves 6
         1 kg mutton, cut into pieces
         3 medium onions
         1 large piece of ginger
         1/2 pod garlic
         6 green chillies
         2 tsp turmeric
         4 tsp cummin seeds
         3 tsp chilli powder
         2-3 stalks curry leaves
         1 tsp salt
         1 tsp mustard
         8 ozs vinegar
         4 dsp 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
         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