Vindaloo (also known as vindalho) is an Indiancurry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. The cuisine also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available.Today I cooked vindaloo with goat meat , you can use chicken or lamb meat anyone of your choice. Try my way of mutton vindaloo and I ‘m sure you will love it.
Preparation time: 30 minutes Cooking time : 45 minutes Serves : 4 Ingredients : 500 grm boiled mutton / goat meat chunks with bone or boneless 1tsp whole cumin 1 tsp whole coriander 6 to 9 whole red chilly or to taste 8 clove 3 small green cardamom ¼ inch cinnamon 3 onion sliced ½ tbsp ginger paste 1 tbsp garlic paste ½ cup vinegar ¼ cup of mustard oil ½ tsp ghee / clarified butter (optional) 2 tbsp chopped coriander 2 cups of mutton stocks salt to tasteMethods of Cooking :
In vinegar soak whole cumin , coriander, red chilly, clove, cardamom, cinnamon overnight or 6 to 8 hours. Then make a paste. Heat oil in a pan. Add sliced onion. Fry till golden. Then add ginger and garlic paste. Fry a little then add the vinegar masala paste. Add salt and fry till oil comes out. Add boiled mutton chunks . Fry the mutton with the masala . If the masala dry up then add stock little by little. Fry mutton well with the masala. Add mutton stocks . Let it come to boil. When the gravy thickens add little ghee. Mix well. Put off the flame . Garnish with coriander. Cover and give 10 minutes standing time before serving. I have served with cashew rice . You can serve with steamed rice, or roti or naan paratha and various other kind of parathas and even buns and garlic bread.