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Goan mutton vindaloo
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- 4
Tom Parker Bowles’ flavour-packed vindaloo was inspired by Indian cookery writer Camellia Panjabi
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Ingredients
- 15-20 red Chillies, soaked in cold water to soften, drained (alternatively use 3½ tbsp cayenne pepper)
- 1 tsp Cumin seeds
- 6 Cloves
- 5 cm peice of Cinnamon
- 10 peppercorns
- 1/2 Star anise
- 1 tsp poppy seeds
- 2.5 cm peice of root Ginger, finely chopped
- 6 plump cloves Garlic, finely chopped
- 1 tbsp tamarind paste
- 4 tsp Cider vinegar
- 700g mutton
- 65ml vegetable stock
- 3 medium Onions, finely chopped
- 1/2 tsp Jaggery, or to taste
- 15 curry leaves
- boiled rice, to serve
Method
1. Grind all of the spices, ginger, garlic and tamarind with the vinegar in a pestle and mortar to make a smooth paste.2. Rub a little of the spice paste and a splash of water onto the mutton and leave for 15 minutes.
3. Heat the oil in a large pan and fry the onions for about 15-20 minutes, or until brown. Add the remaining spice paste and fry for a further 5 minutes, stirring continuously. Add a couple of tablespoons of water if the mixture starts to dry out.
4. Add the mutton and fry in the spice mixture for 5 minutes. Add 800ml of water, salt, to taste, and the jaggery. Simmer over a low heat until tender. Stir in the curry leaves and simmer for 3-4 minutes.
5. Serve with boiled rice
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Latest Comment
you get my vote tom, mmmmmmm :))