In message <1184102667.838216.44950@[EMAIL PROTECTED]
>, wazza
<bryan.wallwork@[EMAIL PROTECTED]
> writes
>can't understand why you use mutton (not a common Indian meat) in a
>dish which is obviously for ****k (vindaloo or xacuti?).
****k is also uncommon ... Ms Jaffrey suggests that the ****k is a
****tuguese influence ...
The spices, although "medium" hot, I think ... aren't so hot as
the local vindaloos ...
the heat of a vindaloo has local variations, in England at least
In Nottingham I've known it to be a mildly spiced potato
inspired dish and rather splendid ...
Locally, it's just *hot*; far too hot for me, usually
>It is rare
>that spicing and techniques for one type of meat translate well to
>another.
I prepare the mutton a little differently than the recipe; the
recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
for a bit longer ... I take care to remove all the fat and as much sinew
/ connective tissue as I can ... and cut it across the fibres ... short
fibres = tender ...
results in *very* tender meat ... after about 90 minutes on a
low simmer
>No complaints may mean good, but no cigar, for that reason.
Quite so ... I'd welcome suggestions on which spices to reduce
or increase ... *most* of the usual ones are in this mix ... which way
do you consider I should "go" in moving from ****k spicing to mutton
spicing?
Assume the mutton has less flavour than usual, this is halal
meat and therefor relatively bloodless ... halal beef from the same
source has, to my taste, almost *no* flavour and is quite useless for
curry.
from memory (at 03:00 I'm not rooting the book out) ...
(sorry about mixed units ...)
with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
written)
garlic and ginger ... from fresh (roughly 2 cubic inches of each)
cinnamon bark - about 6 x 1cm
black peppercorns, ***in seed, coriander seed, fenugreek seed, black
mustard seed ... all ground on the day and infused / fried accordingly
(tablespoons worth of each)
several chillies ... ground (sometimes up to a dozen small ones, dried)
turmeric (I only ever have ground available) (about a
teaspoonful)
salt, sugar, vinegar, oil, water ...
I know it's possible to overdo the garlic ... and it's certainly easy to
overdo turmeric ... both result in darker / smoky tastes that I find
unpleasant
--
Rex M F Smith
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