Mutton in Goan pickling spices

Ingredients

• 10 dried red chillies
• 20 cloves garlic, peeled
• 2 ½ tablespoons black peppercorns
• 2 tablespoons turmeric
• ½ cup palm vinegar
• 1 tablespoon salt (or as required)
• 1 onion, peeled & coarsely chopped
• 2 inch piece of ginger, peeled & coarsely chopped
• 750 gm mutton
• 2 tablespoons vegetable oil

Method

1. In a large mixing bowl, combine red chillies, garlic, peppercorns, turmeric, vinegar, salt, onion and ginger. Let it rest for 8 to 10 minutes. Then grind to a coarse paste in a mixer-grinder.
2. Add the paste to the mutton and mix well, making sure the mutton is evenly coated with the paste. (The mutton may be marinated in prepared spice paste for 15 to 20 minutes if desired.)
3. Heat oil in a frying pan on medium heat. Place the mutton pieces on the pan to sear for 2 to 3 minutes. Turn over and repeat.
4. Reduce the heat to low, add 1 cup of water and let it simmer for at least an hour or till meat is cooked through.
5. Serve hot with plain steamed rice or bread.