Mutton Vindalho

Mutton Vindalho

Ingredients

* 400 grams of boneless mutton n 1 tablespoon ginger-garlic paste n 1 teaspoon turmeric powder n 6 tablespoons of oil

* 20 dried red chillies n 30 cloves

* 30 black peppercorns n 5 one-inch sticks of cinnamon n 1 teaspoon of cumin seeds n 40 cloves chopped garlic n 3 tablespoons of vinegar n 1 large onion, chopped n 1 large tomato, chopped n 2 cups of mutton stock or water n 1 teaspoon of sugar n salt to taste Method

* Cut the mutton into one-and-a-half-inch pieces. Marinate the mutton in a mixture of salt, ginger-garlic paste and turmeric powder for 20 minutes.

* Heat two tablespoons of oil in a pan and stir-fry the red chillies, cloves, peppercorns, cinnamon, cumin seeds and garlic till fragrant. Grind all the spices with vinegar to a fine paste. Add a little water if required.

* Add four tablespoons of oil to the pan and saute the onion till it changes colour. Add the tomato and cook till soft. Add the spice paste and mutton and saute for five minutes.

* Add the stock or water and cook till the mutton is tender.

* Add the sugar and salt and cook till the gravy thickens. Serve hot with pao. Kismoor Dried prawns with coconut and spices

Ingredients

* 5 cups of dried prawns n 1 cup of grated coconut n 1/2 teaspoon of turmeric powder

* 1 teaspoon of chilli powder n 2 tablespoons of tamarind pulp n 4 tablespoons of coconut oil

* 1 large onion, finely chopped n salt to taste Method

* Heat the oil in a frying pan and stir-fry the dried prawns till crisp.

* Mix fried prawns with the onion, turmeric, chilli powder, tamarind pulp and grated coconut.

* Serve as an accompaniment to rice and curry.