LAMB VINDALOO (MUTTON IN VINEGAR )
This is a recipe from the coastal state of Goa. It has been influenced by Portugese cuisine.

INGREDIENT:
Lamb (cubes) - 250 gm.
Potatoes (quarters)-100gm.
Onions - 175 gm.
Tomatoes (quarters)-333gm.
Vinegar - 45 ml.
Ginger/garlic paste -15gm.
Red chilies - 5 gm.
Green chili powder - 5 gm.
Pepper corn - 1.5 gm.
Cloves - 6 nos.
Cinnamon - 2 gm.
Turmeric - 2.5 gm.
Cumin seeds - 1.5 gm.
Coriander seeds - 2 gm.
Oil to taste.
Salt to taste.

METHOD:
Roast spices lightly and grind with vinegar and onions. Heat oil in a pan and shallow fry potatoes. Remove potatoes from pan and add ground masala. Fry and add lamb cubes, cover, reduce fire and cook till done. Add potatoes and tomatoes and stir for 2 min.
Serve hot with rice or paratha.

Time taken -- 1 hr.
Serves -- 2.