Name: Mutton Vindaloo recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 4
Ingredients: 500 gms. mutton on bones, cubed; 1 tbsp. ginger-garlic paste; salt to taste; 1 tsp. turmeric powder; 1-2 tbsp. red chili powder; 1/2 tsp. pepper powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; 1/4 cup vinegar; 2-3 tbsp. oil; 2-3 onion, chopped

ABOUT Mutton Vindaloo RECIPE

Vindaloo is a very popular and a signature cuisine of Goa. Traditionally it is made with pork. But lamb vindaloo is equally delicious. The dominant spices being vinegar, dry red chilies, peppercorns and garam masala which gives this dish a tangy and a spicy flavour. You can enjoy with any sort of rice preparation or flat bread.

Ingredients Serving: 4

500 gms. mutton on bones, cubed
1 tbsp. ginger-garlic paste
salt to taste
1 tsp. turmeric powder
1-2 tbsp. red chili powder
1/2 tsp. pepper powder
1 tbsp. coriander powder
1 tsp. cumin powder
1 tsp. garam masala powder
1/4 cup vinegar
2-3 tbsp. oil
2-3 onion, chopped

Instructions

Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered spices overnight.
Heat oil in a pan and saute the onions till light brown. Now drain the mutton from the marinate and add it to the onions.
Fry on a high flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame till dry.
Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. When done, simmer till the gravy turns slightly thick and you get the desired consistency.
Garnish with onions and coriander leaves. Serve with plain pulao, kushka biryani, plain steamed rice, jeera rice, naan, tandori roti or just plain chapatti.

Similar Recipes