mearl223 On November - 14 - 2009

Goan Vindaloo

A spicy vinegar-based dark-red Goan meat curry made of either chicken, lamb, beef or pork.

 

 

 

PrepTime 20mins – Cook Time 20-40mins – Serves 4

 

 

 

Ingredients :

1 kg. meat (chicken/beef/mutton/pork)
2 medium potatoes cut into 8 pcs each.

For Seasoning:
3 tbsp. ghee
few curry leaves
1 small onion- finely sliced
Salt to taste

For Vindaloo Masala:
1/2 tsp peppercorns
3 tsp. jeera/cumin
12 small dry kashmiri chillies
1/2 tsp turmeric
2 cardamoms
10 cloves garlic
2-3 tbsp. Vinegar

 

Cooking Instructions:

1. Grind the masala ingredients to a smooth paste (No water, just vinegar).

2. Cut and wash the medium size meat pieces.

3. Boil the potatoes, peel and cut into fours.

4. Heat oil & fry onions till brown, add curry leaves and stir.

5. Fry in the masala – Stir frequently.

6. Now add meat & fry well in the simmering spices.

7. Add 1 cup water & some salt to taste.

8. Add the potatoes to the meat.

9. Simmer for 10 minutes or until till meat is cooked.

10. Serve with plain white rice or ‘paavs’.

 

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