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Mutton Vindaloo


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 taste

Methods 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.

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