Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Ingredients
2 cups Basmati Rice or any other rice
2 Bay leaves
4 Cardamoms
3 Cloves
1 small stick cinnamon
2 teaspoons ginger garlic paste
1/2 teaspoon turmeric or a few strands of saffaron
2 teaspoons chopped mint
100 grams cashew nuts
Salt to taste
½ cup ghee
Garnish with fried Cashewnuts and browned onions
Serve with mutton or Lamb Vindaloo and salad.
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MUTTON / LAMB VINDALOO
Serves 6 Preparation Time 45 minutes
Ingredients
½ kg mutton /lamb cut into medium pieces
3 big tomatoes pureed or chopped
2 big onions chopped
3 medium potatoes pealed and cut into quarters
3 tablespoons oil
Salt to taste
1 teaspoon mustard powder
2teaspoons chillie powder
1teaspoon cumin powder
1 teaspoon pepper powder
3 teaspoons garlic paste
3 tablespoons vinegar
½ teaspoon turmeric powder
Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown. Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now add the meat, potatoes and vinegar and mix well. Keep frying on low heat for about 3 minutes. Add 2 cups of water (add more water depending on how much gravy is required) and cook till the mutton /lamb is tender and the gravy thickens
(If cooking in a pressure cooker, turn off the heat after 15 minutes).