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By Chef Chandan Prajapati

Mutton Vindaloo / Goan Mutton Curry / Gosht Vindaloo

INGREDIENTS

Mutton cubes – 1 kg

Oil for cooking – 4 tbsp

Bay leaf - 2

Ginger garlic paste – 4 tbsp

Onion chopped – use 5 onions

Tomato puree – use 5 ripe tomatoes and make a puree

Kashmiri red chilly powder – 1 tbsp

Water –  as required

Salt to taste

Potatoes cut into 1 inch cubes and fried – 4 potatoes ( optional)

FOR THE MASALA PASTE

Whole Kashmiri red chilli – 4

Cinnamon stick – 2 inch

Cloves – few

Black peppercorn – few

Green cardamom – few

Sugar – 1 tbsp

Red wine vinegar or white vinegar – 4 tbsp

GARNISH

Fresh coriander leaves chopped

Fried brown onions

METHOD

  1. Heat oil in a large pan or kadhai. Add bay leaf. Stir for few seconds. Add ginger and garlic paste. Sauté for a minute. Add chopped onion and cook till the onions turn brown. Add the tomato puree and cook for another 2 minutes. Add the red chilly powder, salt and little water. Stir for few seconds. Now add the mutton. Cook on low heat for 10 to 15 minutes by adding some water as required.
  2. Now make a masala paste by blending red chilies, cinnamon, cloves, cardamom, sugar, and vinegar together. Add the paste to the mutton and cook till the mutton is tender.  Add the fried potato. Generally Vindaloo recipe doesn’t require potato but can be added to make the dish rich.
  3. Serve hot garnished with fresh coriander leaves and fried brown onions.

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