• Sukha (Mutton Vindaloo)

    From Ben Collver@1:105/500 to All on Wednesday, April 10, 2024 07:36:41
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sukha (Mutton Vindaloo)
    Categories: Indian, Lamb
    Yield: 6 Servings

    750 g Lamb; boneless; cut into
    -small pieces
    1/2 ts Turmeric powder (Haldi)
    10 Whole black peppercorns
    4 Cloves (Laung)
    1 ts Cumin seeds (Jeera)
    1 Ginger piece (1/4");
    -finely chopped
    10 cl Garlic; finely chopped
    10 Dry red chilies
    2 ts Lemon juice
    1 Cinnamon stick (Dalchini)
    -(1")
    1/2 c Sugarcane vinegar
    4 tb Sunflower Oil
    2 Onions; paste
    Salt; to taste
    1 tb Brown sugar (Demerara
    -sugar)

    Mutton Vindaloo is a traditional and tasty Goan recipe made with lamb
    meat in vinegar and spices. The spices are first soaked in vinegar
    and then ground and the mutton pieces are marinated in this ground
    spice paste and lemon juice which is cooked till it tenderizes. Serve
    the vindaloo along with steamed rice or pav to make a perfect dinner.

    Preparation time: 20 minutes
    Cooking time: 30 minutes
    Total time: 50 minutes

    To begin making the Sukha Mutton Vindaloo recipe, soak the black
    pepper, cloves, red chili, cumin seeds, ginger garlic in Sugarcane
    vinegar for at least half an hour.

    Grind these soaked spices into a fine paste. Apply the paste, turmeric
    powder, lemon juice, and salt to the mutton pieces.

    Marinate for at least 6 hours or over night.

    Cook the marinated mutton in a pressure cooker for 4-5 whistles and
    release the pressure naturally.

    Heat oil in a heavy bottomed pan, add the cinnamon stick and add the
    onion paste.

    Fry until the onions translucent brown in color then add the cooked
    mutton pieces, brown sugar and cook for few minutes until it is dry
    and attains a beautiful golden brown colour.

    Serve Sukha Mutton Vindaloo as a side dish along with Goan Raw Banana
    Sabzi Recipe, Goan Chana Ros Recipe (White Peas Curry) and Steamed
    Rice for a Goan Style weekend meal.

    Notes:

    "Sukha mutton vindaloo" could be served with pulao too and it could be
    stored in refrigerator for one week as contains vinegar as
    preservative.

    Recipe by Archana Hebbar

    Recipe FROM:
    <https://www.archanaskitchen.com/sukha-mutton-vindaloo/amp>

    See also: <https://web.archive.org/web/20161018031436/
    http://buddybits.com/2016/07/hebbars-kitchen-disappeared/>

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