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     Title: Sukha (Mutton Vindaloo)
Categories: Indian, Lamb
     Yield: 6 Servings

   750 g  Lamb; boneless; cut into
          -small pieces
   1/2 ts Turmeric powder (Haldi)
    10    Whole black peppercorns
     4    Cloves (Laung)
     1 ts Cumin seeds (Jeera)
     1    Ginger piece (1/4");
          -finely chopped
    10 cl Garlic; finely chopped
    10    Dry red chilies
     2 ts Lemon juice
     1    Cinnamon stick (Dalchini)
          -(1")
   1/2 c  Sugarcane vinegar
     4 tb Sunflower Oil
     2    Onions; paste
          Salt; to taste
     1 tb Brown sugar (Demerara
          -sugar)

 Mutton Vindaloo is a traditional and tasty Goan recipe made with lamb
 meat in vinegar and spices. The spices are first soaked in vinegar
 and then ground and the mutton pieces are marinated in this ground
 spice paste and lemon juice which is cooked until it tenderizes.
 Serve the vindaloo along with steamed rice or pav to make a perfect
 dinner.

 Preparation time: 20 minutes
 Cooking time: 30 minutes
 Total time: 50 minutes

 To begin making the Sukha Mutton Vindaloo recipe, soak the black
 pepper, cloves, red chili, cumin seeds, ginger garlic in Sugarcane
 vinegar for at least half an hour.

 Grind these soaked spices into a fine paste. Apply the paste, turmeric
 powder, lemon juice, and salt to the mutton pieces.

 Marinate for at least 6 hours or over night.

 Cook the marinated mutton in a pressure cooker for 4-5 whistles and
 release the pressure naturally.

 Heat oil in a heavy bottomed pan, add the cinnamon stick and add the
 onion paste.

 Fry until the onions translucent brown in color then add the cooked
 mutton pieces, brown sugar and cook for few minutes until it is dry
 and attains a beautiful golden brown colour.

 Serve Sukha Mutton Vindaloo as a side dish along with Goan Raw Banana
 Sabzi Recipe, Goan Chana Ros Recipe (White Peas Curry) and Steamed
 Rice for a Goan Style weekend meal.

 Notes:

 "Sukha mutton vindaloo" could be served with pulao too and it could be
 stored in refrigerator for one week as contains vinegar as
 preservative.

 Recipe by Archana Hebbar

 Recipe FROM:
 <https://www.archanaskitchen.com/sukha-mutton-vindaloo/amp>

 See also: <https://web.archive.org/web/20161018031436/
 http://buddybits.com/2016/07/hebbars-kitchen-disappeared/>

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