On 11 Jul, 03:16, Rex M F Smith <use...@[EMAIL PROTECTED]
> wrote:
> In message <1184102667.838216.44...@[EMAIL PROTECTED]
>, wazza
> <bryan.wallw...@[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
> --
where to start, Rex,
I suppose it all depends on how much time you want/have to spend on
it.
Look here first.
http://forums.egullet.org/index.php?showtopic=70259
Any comments/questions I'll gladly answer, or even simplify it if
thats what you want. Don't forget to read the whole recipe and the
notes.
HTH
cheers
Wazza
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