Mutton Vindaloo The recipe I share with you today is my mother’s, though my step-grandmother was famed for making a mean alloo gosht. I have tasted it once and it truly lived up to its reputation. Sadly, I never thought to ask for the recipe until it was too late; but rest assured the recipe I share with you today is absolutely delicious, down home goodness of the best kind. Here it is, from my kitchen to yours. Ingredients 2 lbs goat meat (preferably leg meat cut in small cubes) 4 to 5 medium sized potatoes, sliced in half 1 ½ medium sized onions 2 ½ medium sized tomatoes Oil to taste 1 tsp fresh ginger 1 tsp fresh garlic Salt to taste 3 to 5 Green chillies (sliced in half) 1 to 1½ tsp red chillie ½ tsp paprika ¼ tsp turmeric 1 tsp coriander powder 1 tsp cumin ½ to 1 tsp garam masala 10 to 12 black peppercorns 8 to 12 cloves 1 cinnamon stick 1 black cardamom 4 to 6 cups of hot water Chopped cilantro, green chillie, and chopped ginger for garnish Method In a pot, put together meat, chopped onions, chopped tomatoes and ginger garlic. Cook for 10 to 15 minutes on medium to high heat until the meat releases water, stirring occasionally. Now add powdered spices and salt; cook for a few minutes, adding oil, whole spices and green chillie. Cook and stir on high heat until the stew is of a rich red hue and the oil separates from the meat, adding boiling water (eyeballing the required amount) to the stew and leave to simmer until meat is almost tender. Also add in the potatoes and letting them, the meat and spices cook together until tender, with the oil sitting atop. Garnish and serve with hot chappati, naan or boiled rice.
Posted on: Sat, 29 Nov 2014 07:14:40 +0000
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