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
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
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