Printable page 
Difference between revisions of "Mutton vindaloo"
From Cookipedia
m (Text replace - "=Servings=" to "=Servings=") |
|||
| (5 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
| − | [[Image:Mutton vindaloo recipe.jpg | + | {{recipesummary |
| − | ===[[ | + | |Servings = Serves 4 |
| − | + | |Difficulty = 2 | |
| + | |TotalTime = 2 hours | ||
| + | |PrepTime = 15 minutes | ||
| + | |CookTime = 1 hour 45 minutes | ||
| + | |Image = [[Image:Mutton vindaloo recipe.jpg|300px|alt=Electus]] | ||
| + | }} | ||
| + | ==Mutton vindaloo - about this recipe== | ||
| + | Vindaloo is an Indian curry dish popular in the Goa region. This version uses [[mutton]]. | ||
===Ingredients=== | ===Ingredients=== | ||
| − | + | {{RecipeIngredients | |
| − | + | | 2 teaspoons whole [[Cumin|cumin]] | |
| − | + | | 5-6 [[Chillies|chillies]] | |
| − | + | | 1 teaspoon [[Peppercorns|peppercorns]] | |
| − | + | | 1 teaspoon [[Cardamom seeds|cardamom seeds]] | |
| − | + | | 1 [[Cinnamon stick|cinnamon stick]] | |
| − | + | | 1½ teaspoons black [[Mustard seeds|mustard seeds]] | |
| − | + | | 1 teaspoon [[Fenugreek seeds|fenugreek seeds]] | |
| − | + | | 75 ml white [[Vinegar|vinegar]] | |
| − | + | | [[Vegetable oil]] | |
| − | + | | 2 medium [[Onions|onions]], finely sliced | |
| − | + | | 300ml water or [[Stock|stock]] | |
| − | + | | 900 grams of [[Mutton|mutton]] cut into 2½ cm cubes and trimmed of any [[Fat|fat]] | |
| − | + | | A thumb sixed piece of [[Ginger|ginger]]. peeled | |
| − | + | | 2 bulbs [[Uses::Garlic|garlic]], peeled | |
| − | + | | 1 tablespoon [[Ground coriander|ground coriander]] | |
| + | | ½ teaspoon [[Turmeric|turmeric]] | ||
| + | }} | ||
===Method=== | ===Method=== | ||
| − | + | ||
| − | + | {{RecipeMethod | |
| − | + | | Grind in a mortar or [[Coffee grinder|coffee grinder]] the [[Cumin seeds|cumin seeds]], [[Chillies|chillies]], [[Peppercorns|peppercorns]], [[Cardamom seeds|cardamom seeds]], [[Cinnamon|cinnamon]], [[Mustard seeds|mustard seeds]] and [[Fenugreek|fenugreek]]. | |
| − | + | | Place the [[Ground|ground]] [[Spices|spices]] in a bowl with the [[Vinegar|vinegar]]. | |
| − | + | | Heat [[Oil|oil]] the in a pan, over a medium heat. | |
| − | + | | Add the [[Onions|onions]] and [[Fry|fry]], stirring frequently, until they turn [[Brown|brown]] and crispy. | |
| − | + | | Leave the [[Oil|oil]] in the pan and blend the [[Onions|onions]] with 3 tablespoons water. | |
| − | + | | Add this [[Puree|puree]] to [[Spices|spices]] - the mixture can be [[Frozen|frozen]] at this stage if desired. | |
| − | + | | Grind the [[Ginger|ginger]] and [[Uses::Garlic|garlic]] with a little water | |
| − | + | | Re-heat the [[Oil|oil]], [[Brown|brown]] the [[Meat|meat]] cubes then remove them from the pan. | |
| − | + | | Add the [[Ginger|ginger]] and [[Uses::Garlic|garlic]] paste to the [[Oil|oil]] for a few seconds, then the [[Turmeric|turmeric]] and [[Coriander|coriander]] | |
| + | | Add [[Meat|meat]] and all its [[Juice|juice]], the [[Vindaloo|vindaloo]] [[Spice|spice]] and the water. | ||
| + | | Bring to a [[Boil|boil]], cover and cook until the [[Meat|meat]] is tender. | ||
| + | }} | ||
==Serving Suggestions== | ==Serving Suggestions== | ||
Serve with plain basmati rice and cooked vegetables of your choice. | Serve with plain basmati rice and cooked vegetables of your choice. | ||
| − | ==Chef's notes== | + | ===Chef's notes=== |
| − | Comments were that could have done with a tad more [[chilli]] and [[ginger]]. | + | Comments were that could have done with a tad more [[chilli]] and [[ginger]]. |
| + | ===See also=== | ||
| + | * A selection of [[Vindaloo|vindaloo recipes]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Garlic recipes]] | [[Category:Garlic recipes]] | ||
| Line 44: | Line 58: | ||
[[Category:Mutton recipes]] | [[Category:Mutton recipes]] | ||
[[Category:Spicy recipes]] | [[Category:Spicy recipes]] | ||
| + | |||
Revision as of 14:29, 8 July 2012
Mutton vindaloo - about this recipe
Vindaloo is an Indian curry dish popular in the Goa region. This version uses mutton.
Ingredients
- 2 teaspoons whole cumin
- 5-6 chillies
- 1 teaspoon peppercorns
- 1 teaspoon cardamom seeds
- 1 cinnamon stick
- 1½ teaspoons black mustard seeds
- 1 teaspoon fenugreek seeds
- 75 ml white vinegar
- Vegetable oil
- 2 medium onions, finely sliced
- 300ml water or stock
- 900 grams of mutton cut into 2½ cm cubes and trimmed of any fat
- A thumb sixed piece of ginger. peeled
- 2 bulbs garlic, peeled
- 1 tablespoon ground coriander
- ½ teaspoon turmeric
Method
- Grind in a mortar or coffee grinder the cumin seeds, chillies, peppercorns, cardamom seeds, cinnamon, mustard seeds and fenugreek.
- Place the ground spices in a bowl with the vinegar.
- Heat oil the in a pan, over a medium heat.
- Add the onions and fry, stirring frequently, until they turn brown and crispy.
- Leave the oil in the pan and blend the onions with 3 tablespoons water.
- Add this puree to spices - the mixture can be frozen at this stage if desired.
- Grind the ginger and garlic with a little water
- Re-heat the oil, brown the meat cubes then remove them from the pan.
- Add the ginger and garlic paste to the oil for a few seconds, then the turmeric and coriander
- Add meat and all its juice, the vindaloo spice and the water.
- Bring to a boil, cover and cook until the meat is tender.
Serving Suggestions
Serve with plain basmati rice and cooked vegetables of your choice.
Chef's notes
Comments were that could have done with a tad more chilli and ginger.
See also
- A selection of vindaloo recipes
