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