-- Mutton Vindaloo

This dish is a favourite of East Indians and Goans it has a full robust flavour. The same ingredients can be used for a Pork vindaloo, too, simply by replacing the quantity of mutton by pork. It serves well with plain boiled rice, or fresh loaves of bread.  Ingredients 1 kg. mutton For Seasoning 3 sp. ghee few coriander leaves 1/2 onion finely sliced Salt to taste For Vindalu Masala  Grind these ingredients to a smooth paste. 3 sp. jira 12 dry kashmiri chillies 1/2 an inch turmeric 2 pods cardamoms 10 pod garlic 2 tbsp. vinegar Method Cut and wash the mutton and make pieces. Grind masala in vinegar. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently. Now add meat and salt to taste. Cover the dish. Allow the meat to cook in its own gravy. Stir frequently, so that it does burn. Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes. Serve with plain white rice.