Revision as of 16:15, 12 May 2012 by Chef
- 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
- 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.
Serve with plain basmati rice and cooked vegetables of your choice.
- A selection of vindaloo recipes