¤ Mutton Vindaloo Variation Recipe - Indian Food Recipes ¤

:: Ingredients for Mutton Vindaloo Variation
3 lbs Lean boneless mutton
Marinade :
4 tblsp Light vegetable oil
1/4 cCider vinegar
3 tblsp Tamarind pulp
Salt to taste
Puree :
2 tblsp Vegetable oil
large White onion
Garlic cloves
2 tblsp Fresh ginger root, chopped
1/2 cVegetable oil
3cOnion, thinly sliced
1 tspGround cumin
1 tspGround mustard
3 tspTurmeric
1 1/2 tsp Red pepper
3 tspPaprika
2 1/2 c Hot water

:: How to make Mutton Vindaloo Variation
Cut lamb into 3/4 " cubes.
Place lamb and the bones in a non-metallic bowl with the
four
tablespoons of oil, the vinegar, tamarind pulp, and salt.
Let it
marinate at room temperature for eight hours or,
refrigerated, for 24
hours.
Put two tablespoons of oil, the onion, garlic, and ginger
in an electric
blender or food processor and run the machine until a fine
pasty puree
is formed.
Heat the one-half cup of vegetable oil in a large enamel
coated skillet
over medium-high heat. Add the onions and saute until they
are caramel
brown, stirring constantly to prevent burning.
Add the puree. Reduce the heat and add ground cumin,
ground mustard,
turmeric, red pepper, and paprika. When the spices begin
to sizzle and
turn dark, in about 15 seconds, add the lamb and bones.
Cook until
slightly seared (about ten minutes).
Add the water and bring to a boil, then lower the heat and
simmer,
partially covered, until the meat is very tender (about
thirty minutes).
Pick out and discard bones. Serve over rice.

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