Try this Vindaloo (Spicy Mutton Stew) recipe, or contribute your own.
Suggest a better descriptionAmys recipe at: http://www.ultranet.com/~kapadia/vin2.htm Welcome to Zoroastrian Cooking. Traditionally the Parsis made Vindaloo with duck. Mutton may be substituted with chicken or pork. The Portuguese took this dish from Goa, back to Portugal and today it is part of their culsine. Cut the meat into pieces. Finely chop 2 of the onions. Chop half of the ginger, garlic and 4 chillies. Grind the remaining ginger, garlic, chillies, onion with cummin seeds, chilli powder, turmeric, salt and mustard in the vinegar. In a bowl, put the meat, crumpled curry leaves, ground masala, chopped masala and any remaining vinegar. Mix well and keep at least for 2 hours. In a pan. heat the oil, fry the chopped onions till light brown, add the marinated meat. Cook on a slow fire, for a while, add water if required and continue cooking till tender. When the meat is cooked there should be no water. Serve with rotli Amy H. Minwalla Posted to CHILE-HEADS DIGEST V4 #038 by Jim Tidwell
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 60 | ||
Calories from Fat: 7 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.6mg | 1 % | |
Potassium 302.4mg | 8 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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