Difference between revisions of "Mutton vindaloo"

Revision as of 06:18, 24 September 2010

Mutton vindaloo

Servings

Serves 4

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

1. Grind in a mortar or coffee grinder the cumin seeds, chillies, peppercorns, cardamom seeds, cinnamon, mustard seeds and fenugreek.
2. Place the ground spices in a bowl with the vinegar.
3. Heat oil the in a pan, over a medium heat.
4. Add the onions and fry, stirring frequently, until they turn brown and crispy.
5. Leave the oil in the pan and blend the onions with 3 tablespoons water.
6. Add this puree to spices - the mixture can be frozen at this stage if desired.
7. Grind the ginger and garlic with a little water
8. Re-heat the oil, brown the meat cubes then remove them from the pan.
9. Add the ginger and garlic paste to the oil for a few seconds, then the turmeric and coriander
10. Add meat and all its juice, the vindaloo spice and the water.
11. 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.