Mutton Vindaloo, one of Goa most famous dishes. It is motivated by the Portuguese recipe. It is a recipe where meat is marinated in a mixture of wine, vinegar and garlic. Mutton Vindaloo is very spicy, tangy and slightly sweet dish. It is served with steamed rice, naan, or poee.
Ingredient (Serves 4–6)
- 750 gm mutton
- 15 Kashmiri red chilies
- 10 garlic cloves
- 1-inch ginger piece
- 1 tbsp coriander seeds
- 1 and 1/2 tsp cumin seeds
- 6–8cloves
- 3 green cardamoms
- 10 black peppercorns
- 1-inch cinnamon stick
- 1/2 tsp turmeric powder
- 2 tsp tamarind pulp
- 3–4 tbsp vinegar (cider or sugarcane)
- 2 medium onions, finely chopped
- 5 tbsp oil
- 1 sprig curry leaves
- 2 tsp sugar
- Salt to flavor
Step-through-Step Preparation
- Making of Spice Paste
- Take red chilies, garlic, ginger, spices and soak all in vinegar
- Grind it into a smooth paste by adding tamarind pulp and a bit water.
- Marinate the Mutton
- Coat mutton pieces with the paste, salt, and sugar.
- Marinate in a single day (or at the least four–6 hours) for deep taste.
- Cook the Curry
- Take a pan and heat the oil. In heated oil add onion and cook it till turns golden.
- Add marinated mutton, stir properly, and cook for 8–10 mins.
- Add 2 cups water, curry leaves, and simmer till meat is gentle (pressure cook for 20 mins or gradual cook for 6–7 hours).
- Finish & Serve
- Adjust salt and pepper.
- Use Fresh coriander for garnishing.
- Serve it hot with steamed rice, naan, or poee.
Tips:
- Use Kashmiri chilies for colourful red color without overpowering heat.
- Marination is crucial- a single day resting enhances flavor.
- Balance flavors: Vindaloo need to be highly spiced, tangy, and little sweet.
- Cooking methods: It get cooked well in gradual cooker.
