QUICK AND DILICIOUS Mutton Vindaloo

 

 QUICK AND DILICIOUS Mutton Vindaloo

This Lamb Vindaloo is delicious fiery red curry dish of tender mutton chunks cooked in vindaloo sauce made with lots of red chillies, vinegar, garlic and spices. It's an authentic Portuguese influenced Goan dish with beautiful tang and mild sweet hint - all in one! Serve this delicious lamb vindaloo curry with steamed rice or dinner rolls

here is a recipe for Mutton Vindaloo:

Ingredients:

• 1 kg mutton, cut into 1-inch cubes
• 1 cup vinegar
• 10-12 Kashmiri red chilies, deseeded and soaked in vinegar for 30 minutes
• 1 inch piece of ginger, peeled and chopped
• 10 cloves garlic, peeled
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 onion, chopped
• 1 bay leaf
• 1 cinnamon stick
• 4-5 curry leaves

Instructions:

1. In a blender, combine the chilies, ginger, garlic, coriander seeds, cumin seeds, black peppercorns, mustard seeds, turmeric powder, and salt. Blend until smooth.
2. Add the vinegar and water to the blender and blend again.
3. Pour the vindaloo paste into a large bowl and add the mutton. Mix well to coat the mutton in the paste.
4. Cover the bowl and refrigerate for at least 3 hours, or overnight.
5. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

1. Add the bay leaf, cinnamon stick, and curry leaves and cook for 1 minute more.
2. Add the marinated mutton and cook, stirring occasionally, until the mutton is browned on all sides.
3. Add 1 cup of water and bring to a boil. Reduce heat to low, cover, and simmer for 1-2 hours, or until the mutton is tender.
4. Serve hot with rice or roti.

Tips:

• For a spicier vindaloo, add more chilies to the paste.
• If you don't have Kashmiri chilies, you can use a combination of other chilies, such as cayenne peppers or habaneros.
• If you don't have time to marinate the mutton, you can cook it without marinating, but it will not be as flavorful.
• To thicken the vindaloo, you can add a tablespoon of cornstarch dissolved in a little water.

Enjoy!