The image was taken in a hurry, couldn't take a good one, as hungry people were already on the dinner table, so had to hurry...really sorry for that
Ingredients :500 gms mutton cut into small cubes
6 tblsp oil
3 small tomatoes, chopped
3 small potatoes peeled and cut into round pieces
2 onion chopped in slices
250 gms boiled peas (I omitted)
Bay Leaves : 1 or 2
Curry leaves : 6-8 pieces(crumbled)
salt as per taste
Vindaloo masala :6 dry red chillies (adjust as per your tolerance level)
6 black peppercorns
1/2" cinnamon stick
1/2 tsp cumin seeds
1/2 tsp Coriander seeds
6 garlic cloves
1" piece ginger
1 tsp. turmeric powder
- Dry roast until lightly browned all the spices from dry chilles to coriander seeds(vindaloo masala section). Then ground with rest of the ingredients. it should be a smooth paste.
- Cut mutton pieces in small cube like pieces. Clean and pat dry. Marinate them with vindaloo masala paste, crumble up curry leaves and add to it, salt and 2 tblsp. of oil. Keep aside for at least 2-3 hours. More is better.
- Heat rest of the oil in a wide pan, fry potatoes with salt and keep aside. In the same oil, add bay leaves for flavour, when they change colour, add onions and fry until lightly browned. Then add chopped tomatoes, stir till tomatoes are pulpy. Then add marinated mutton pieces in there.
- Stir-fry for at least 15 minutes or spices are well blended with mutton pieces. Add about 5 cups of water and let it cook in medium flame until mutton are tender and the curry is thick. Give it an occassional stir. Add salt as necessary. When mutton are almost tender, add potato pieces in it.
- If using green peas, add when mutton and potatoes both are done.
- Garnish with fresh coriander leaves. Serve hot with rice or any Indian flatbread like chapati, naan or paratha.
who is celebrating Parsi Cuisine for this edition of
RCI(Regional Cuisine of India), this event is started by
Lakshmi of Veggie Cuisine