Mutton Vindaloo (spicy mutton stew) in Parsian Style

Vindaloo is a meat dish of Portuguese origin, which derived from Portuguese word Vinho(vinegar) and Al'ho(garlic), which are two key ingredients for this dish. Due to its ability to preserve well, vindaloo was carried by Portuguese sailors on their sailing trips and found its way into Goa by this route. Now Vindaloo has become a popular and integral part of West Indian cuisine. It also a very popular among Parsis too, who imigrated from Persia, recent day Iran to Gujarat, the Western most State of India about 1000 years ago. As Parsian cuisine is very much influenced by Portuguese cuisine, So Vindaloo has become a very popular meat dish of parsian community. It differs a little from the Goan Vindaloo recipe. Today, I'll share the Parsian style Mutton Vindaloo recipe...It is basically a fiery-hot curry sauce and a real delight who loves hot and spicy curries. Traditionally the Parsis make vindaloo with duck, but mutton can be substituted, even with chicken or pork. 

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)
3 cloves
5 cardamoms
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
2 tblsp.Vinegar

Method: 

• 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.  

I'm sending this parsian Mutton Vindaloo to Meera of Enjoy Indian Food

who is celebrating Parsi Cuisine for this edition of  
RCI(Regional Cuisine of India), this event is started by  
Lakshmi of Veggie Cuisine

Tomato Mutton

Another Friday leisurely dinner !!!!!!!!!
This friday I had appetite for something rich and spicy......So when I opened my freezer my eyes were on my non-veg shelf. I found a block of Mutton......I decided for Tomato Mutton which I havn´t made for long time , with plain rice and to accompany with it Green Mango Chutney.......Wasn´t it a good choice, try it out some time........

Tomato Mutton

Ingredients :

Mutton 500 gms.
5-6 medium tomatoes, chopped
2-3 onions, finely chopped
A small piece of ginger (11/2")
4-5 garlic cloves
2-3 red chilies
1 tsp. cumin seeds
1/2 tsp. pepper corns
1 tsp. Vinegar
Salt to taste
Oil or ghee

Methods to cook :

• Cut mutton pieces in 1small cubelike pieces. I always cut mutton in small pieces as it gets cooked fast and tastes better.
  
• Mix together ginger, garlic, red chilies, cumin seeds, pepper corns in a mixer and blend to a fine powder. Marinate mutton pieces with this mixture, little salt and vinegar and keep aside for at least 1 hour.
• In a wok or frying pan, pour oil or ghee and add the onions and fry them until brown. Then add chopped tomatoes and stir them until it gets mussy and mixes finely with onions. Add marinated mutton, salt and stir well until oil seperates the spices.
  
• Pour some water to it and cook until the mutton pieces are tender. Remove from heat and Serve hot.

Serve with Paratha, Roti, Plain rice or Pulao. Serve with a tomato-cucumber-onion salad.

Note : When you fry onions, add little sugar after it turns brown to get a nice colour in the gravy.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!