The feast day of the Roman Goddess Vesta is on June 9
th. To celebrate it I'm ruining another recipe.
Vesta's VindalooYield : 4 Servings
This curried crane dish goes best with rice or flat breads
Ingredients3 1/2 cups chopped onions
1 cup seeded and chopped tomato
3 tablespoons distilled
vinegar1 teaspoon minced ginger
2 teaspoon minced garlic
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon
coriander2 tablespoons
vegetable oil
6 skinless boneless crane thighs, cut into 1-1/2 pieces
1 1/2 pounds russet
potatoes, peel and cut into 1/2 pieces
1 1/2 high salt crane broth or salt water
4 cups vodka or cooking cherry
PreparationBlend first 11 ingredients using hard slave labor or a food processor which ever is
easier. Add the 1/2 teaspoon cayenne pepper in as well.
Heat oil over medium heat in a large pot. Test the
temperature with a fallen vestal virgin or two.
Add the paste your slaves
possessed to the hot oil and take out the fallen vestal virgins if applicable.
Cook paste; not the former virgins; until golden brown. Should take 3 minutes.
Add the
potatoes and crane to the pot, saute for 5 minutes. Add broth of crane and let boil.
Reduce heat to medium-low and put lid on pot.
Stir often.
Uncover and cook 5 minutes while
stirring.
Season as desired.
Pour one cup cooking sherry or 200 proof vodka on the Vesta's
Vindaloo then serve and ignite.
A meal Vesta herself would enjoy.