Ingredients with Measurements:
- 1 kg mutton, cut into small pieces
- 2 cups coriander leaves, chopped
- 1 cup mint leaves, chopped
- 1 cup onion, chopped
- 1 cup green chilies, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1/2 cup vinegar
- 1/2 cup oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend together coriander leaves, mint leaves, onion, green chilies, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, garam masala powder, black pepper powder, salt, and vinegar to form a smooth paste.
2. In a large bowl, mix together the mutton pieces and the prepared paste until the mutton is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight.
3. Heat oil in a large pan over medium-high heat. Add the marinated mutton and cook for 10-15 minutes or until the mutton is browned on all sides.
4. Reduce the heat to low, cover the pan, and let the mutton cook for another 30-40 minutes or until it is tender and cooked through.
5. Serve hot with rice or bread.
- Time:
Preparation time: 20 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 50-60 minutes
Temperature:
- Medium-high heat for browning the mutton
- Low heat for cooking the mutton
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 28g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- Lamb can be used instead of mutton
- Lemon juice can be used instead of vinegar
- Red chilies can be used instead of green chilies
Variations:
- Chicken Cafreal: Replace mutton with chicken and follow the same recipe.
- Vegetarian Cafreal: Replace mutton with paneer or tofu and follow the same recipe.
Tips and tricks:
- Use fresh coriander and mint leaves for best results.
- Adjust the amount of green chilies according to your spice preference.
- Use a non-stick pan to prevent the mutton from sticking to the bottom.
Storage instructions:
- Store leftover mutton cafreal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mutton cafreal in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the mutton cafreal in a large bowl or on a platter.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or bread
Suggested side dishes:
- Raita
- Salad
Troubleshooting advice:
- If the mutton is tough, cook it for a longer time until it becomes tender.
Food safety advice:
- Make sure the mutton is cooked through before serving.
Food history:
- Cafreal is a spicy chicken or mutton dish that originated in Goa, India. It is a fusion of Indian and Portuguese cuisine.
Flavor profiles:
- Spicy, tangy, and aromatic
Serving suggestions:
- Serve hot with rice or bread.
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Region: Indian