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LAMB
VINDALOO (MUTTON IN VINEGAR )
This
is a recipe from the coastal state of Goa.
It has been influenced by Portugese cuisine.
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INGREDIENT:
Lamb (cubes)
- 250 gm.
Potatoes (quarters)-100gm.
Onions
- 175 gm.
Tomatoes (quarters)-333gm.
Vinegar -
45 ml.
Ginger/garlic
paste
-15gm.
Red chilies
-
5 gm.
Green chili
powder
-
5 gm.
Pepper corn
- 1.5 gm.
Cloves
- 6 nos.
Cinnamon - 2 gm.
Turmeric - 2.5 gm.
Cumin seeds - 1.5 gm.
Coriander seeds - 2 gm.
Oil to taste.
Salt to taste.
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METHOD:
Roast
spices lightly and grind with vinegar and
onions. Heat oil in a pan and shallow fry
potatoes. Remove potatoes from pan and add
ground masala. Fry and add lamb cubes, cover,
reduce fire and cook till done. Add potatoes
and tomatoes and stir for 2 min.
Serve hot with rice or paratha.
Time taken
-- 1 hr.
Serves -- 2.
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