South Indian Mutton Vindaloo
July 10th, 2009 by Shue
Ingredients :
Mutton : 500g (cut into serving portions)
Clarified Butter, Ghee, or Unsalted Butter : 4 tbsp
Tamarind : 1 lime-sized
Baby potatoes : 12
Baby onions : 12
Carrots : 2
Tomato : 1 large (peeled and diced)
Shelled peas : 50g
Tumeric Powder : 1tsp
Red Chillies : 6
Garlic : 6 flakes
Cumin Seeds : 1tbsp
Onion : 1 big (finely sliced)
Ginger : 1 inch
Coriander Seeds : 1tbsp
Mustard Seeds : 1/4 tsp
Salt to taste
Cooking Method :
1. Gring to a paste onion, garlic, chillies, ginger and all the spices.
2. Apply on mutton and set aside for 1 hour.
3. Cover tamaring with water for 5 minutes then squeeze out its juice.
4. Heat 4 tablespoons ghee or butter and fry the mutton to a red colour.
5. Cover with hot water, add salt and tomato and cook till the mutton is almost done.
6. Put in the vegetables and tamarind water and continue cooking till both the mutton and the vegetables are done.
7. Serve hot.
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