Ingredients:
400g mutton pieces
4 potatoes (cut into chunks with the skin on)
3 medium size tomatoes (cut into 8 pieces)
10 shallots (sliced)
1/4 cup oil
salt to taste
4 tbsp apple cider vinegar
Spices to blend/ground
60g dried red chillies
1 1/2 tbsp cumin seeds
1 inch fresh turmeric (can replace with 1 tbsp kunyit/turmeric powder)
6 cloves garlic
1 1/2 tbsp black pepper
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Preparation:
When oil is heated, saute the shallots for 3-4 mins, then add in the blended spices. Fry until it becomes a thick paste and the oil starts to float.
Add in the mutton pieces, potatoes, tomatoes and salt to taste.
Mix all together and pour in 2 cup of water.
Let it cook until the the gravy becomes thick. Finally add the vinegar and stir all in together for just a couple of minutes. The vindaloo is done and is ready to be tasted.
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