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Mutton Vindaloo (spicy mutton stew) in Parsian Style
by
Indrani Dhar
Calificación: 4.0
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%20and%20Al'ho(garlic),%20which%20are%20two%20key%20ingredients%20for%20this%20dish.%20Due%20to%20its%20ability%20to%20preserve%20well,%20vindaloo%20was%20carried%20by%20Portuguese%20sailors%20on%20their%20sailing%20trips%20and%20found%20its%20way%20into%20Goa%20by%20this%20route.%20Now%20Vindaloo%20has%20become%20a%20popular%20and%20integral%20part%20of%20West%20Indian%20cuisine.%20It%20also%20a%20very%20popular%20among%20Parsis%20too,%20who%20imigrated%20from%20Persia,%20recent%20day%20Iran%20to%20Gujarat,%20the%20Western%20most%20State%20of%20India%20about%201000%20years%20ago.%20As%20Parsian%20cuisine%20is%20very%20much%20influenced%20by%20Portuguese%20cuisine,%20So%20Vindaloo%20has%20become%20a%20very%20popular%20meat%20dish%20of%20parsian%20community.%20It%20differs%20a%20little%20from%20the%20Goan%20Vindaloo%20recipe.%20Today,%20I'll%20share%20the%20Parsian%20style%20Mutton%20Vindaloo%20recipe...It%20is%20basically%20a%20fiery-hot%20curry%20sauce%20and%20a%20real%20delight%20who%20loves%20hot%20and%20spicy%20curries.%20Traditionally%20the%20Parsis%20make%20vindaloo%20with%20duck,%20but%20mutton%20can%20be%20substituted,%20even%20with%20chicken%20or%20pork.%3C/p%3E%3Cp%3EThe%20image%20was%20taken%20in%20a%20hurry,%20couldn't%20take%20a%20good%20one,%20as%20hungry%20people%20were%20already%20on%20the%20dinner%20table,%20so%20had%20to%20hurry...really%20sorry%20for%20that%3C/p%3E%3Cp%3EIngredients%20:%3C/p%3E%3Cp%3E2%20tblsp.Vinegar%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EDry%20roast%20until%20lightly%20browned%20all%20the%20spices%20from%20dry%20chilles%20to%20coriander%20seeds(vindaloo%20masala%20section).%20Then%20ground%20with%20rest%20of%20the%20ingredients.%20it%20should%20be%20a%20smooth%20paste.%3C/p%3E%3Cp%3ECut%20mutton%20pieces%20in%20small%20cube%20like%20pieces.%20Clean%20and%20pat%20dry.%20Marinate%20them%20with%20vindaloo%20masala%20paste,%20crumble%20up%20curry%20leaves%20and%20add%20to%20it,%20salt%20and%202%20tblsp.%20of%20oil.%20Keep%20aside%20for%20at%20least%202-3%20hours.%20More%20is%20better.%3C/p%3E%3Cp%3EHeat%20rest%20of%20the%20oil%20in%20a%20wide%20pan,%20fry%20potatoes%20with%20salt%20and%20keep%20aside.%20In%20the%20same%20oil,%20add%20bay%20leaves%20for%20flavour,%20when%20they%20change%20colour,%20add%20onions%20and%20fry%20until%20lightly%20browned.%20Then%20add%20chopped%20tomatoes,%20stir%20till%20tomatoes%20are%20pulpy.%20Then%20add%20marinated%20mutton%20pieces%20in%20there.%3C/p%3E%3Cp%3EStir-fry%20for%20at%20least%2015%20minutes%20or%20spices%20are%20well%20blended%20with%20mutton%20pieces.%20Add%20about%205%20cups%20of%20water%20and%20let%20it%20cook%20in%20medium%20flame%20until%20mutton%20are%20tender%20and%20the%20curry%20is%20thick.%20Give%20it%20an%20occassional%20stir.%20Add%20salt%20as%20necessary.%20When%20mutton%20are%20almost%20tender,%20add%20potato%20pieces%20in%20it.%3C/p%3E%3Cp%3EIf%20using%20green%20peas,%20add%20when%20mutton%20and%20potatoes%20both%20are%20done.%3C/p%3E%3Cp%3EGarnish%20with%20fresh%20coriander%20leaves.%20Serve%20hot%20with%20rice%20or%20any%20Indian%20flatbread%20like%20chapati,%20naan%20or%20paratha.%3C/p%3E%3Cp%3EI'm%20sending%20this%20parsian%20Mutton%20Vindaloo%20to%20Meera%20of%20Enjoy%20Indian%20Food%3C/p%3E%3Cp%3Ewho%20is%20celebrating%20Parsi%20Cuisine%20for%20this%20edition%20of%3C/p%3E%3Cp%3ERCI(Regional%20Cuisine%20of%20India),%20this%20event%20is%20started%20by%3C/p%3E%3Cp%3ELakshmi%20of%20Veggie%20Cuisine%3C/p%3E){kind=link}