Chomp And Cheers: Mutton Vindaloo And Tomato Mojito

Mutton Vindaloo

Ingredients:

500 gms (1 inch cubes) of Mutton; 4 tbsp. Malt Vinegar to taste; 1/2 tsp. Cumin Seeds; 1 tsp. Turmeric Powder; 10 cloves Garlic; 1 inch piece Ginger; 6 Whole Dry Red Chillies; Oil; 2 small Potatoes; 2 medium chopped Onions; 2 Cloves; 4 Black Peppercorns; 2 Green Cardamoms; 4 slit Green Chillies; 1 tsp. Sugar; Salt to taste.

Method:

Grind cinnamon, cumin seeds, turmeric powder, garlic, ginger and whole red chillies to a fine paste. Heat 4 tbsp. oil in a pressure cooker and fry potatoes till light brown. Drain and keep aside. Fry onions in the same oil till lightly browned. Add mutton pieces along with cloves, black peppercorns, green cardamoms, green chillies, sugar and salt. Mix and add 2 cups of water. Pressure cook for 5 to 6 whistles. Open the lid of the pressure cooker when the pressure reduces, add fried potatoes and ground masala. Simmer till meat and potatoes are cooked. Add vinegar and simmer for another five minutes. Serve with Goan bread or rice.

Tomato Mojito

Ingredients:

½ Lime cut in quarters; ¼ medium-sized Green Tomato, cut in quarters; ¼ medium-sized red Tomato, cut in quarters; 12 Basil Leaves; pinch of Kosher Salt; 3 grinds of Black Pepper; 1.5 ounces Gran Centenario Plata Tequila; Tonic Water to taste; Aged Balsamic Vinegar to taste; 1 Sprig Basil.

Method:

Muddle the lime, tomatoes, basil, salt and pepper in a 16 ounce pint glass until juicy and aromatic. Fill nearly to the top with ice. Add the tequila. Top with tonic water and a splash of aged balsamic vinegar. Garnish with the sprig of basil.