Authentic Mutton Vindaloo Recipe: A Spicy Goan Delight

Introduction: 

Mutton Vindaloo is a classic Goan dish known for its rich and spicy flavors. Originating from the Portuguese-Indian cuisine, this dish features tender mutton (goat meat) marinated in a tangy and fiery sauce made with vinegar, spices, and aromatics. If you're a fan of bold and robust flavors, this Authentic Mutton Vindaloo recipe is sure to tantalize your taste buds and transport you to the sunny shores of Goa.

SOURCE

Ingredients:

1 kg mutton, cut into pieces

2 onions, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2-3 green chilies, slit lengthwise

2 tomatoes, finely chopped

2 tablespoons vinegar (preferably malt vinegar)

1 tablespoon sugar

Salt, to taste

2 tablespoons cooking oil

Fresh coriander leaves, chopped (for garnish)

For the Vindaloo Masala Paste:

8-10 dried red chilies, soaked in warm water for 30 minutes

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon black peppercorns

1 teaspoon turmeric powder

1 teaspoon paprika

6 cloves

6 cardamom pods

2-inch piece of cinnamon stick

6-8 garlic cloves

1-inch piece of ginger

1/4 cup malt vinegar (or any vinegar)

Instructions:

Start by preparing the Vindaloo masala paste. In a blender or food processor, combine all the ingredients for the masala paste along with the soaked dried red chilies. Blend until you get a smooth paste. Set aside.

In a large bowl, marinate the mutton pieces with the vinegar, sugar, and a pinch of salt. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Heat the cooking oil in a heavy-bottomed pan or Dutch oven over medium heat. Add the finely chopped onions and sauté until they turn golden brown.

Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another couple of minutes until the raw aroma disappears.

Add the chopped tomatoes to the pan and cook until they become soft and pulpy.

Now, add the prepared Vindaloo masala paste to the pan. Stir well to combine with the onion-tomato mixture.

Cook the masala paste for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.

Add the marinated mutton pieces to the pan along with any remaining marinade. Mix well to coat the mutton pieces with the masala.

Pour in enough water to cover the mutton pieces. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the mutton simmer for 1.5 to 2 hours, or until it is tender and cooked through. Stir occasionally and add more water if needed to prevent the curry from drying out.

Once the mutton is cooked, check for seasoning and adjust salt if necessary. Remove the pan from the heat.

Garnish the Mutton Vindaloo with freshly chopped coriander leaves before serving.

Serve hot with steamed rice, naan, or crusty bread.

Enjoy the bold and fiery flavors of this Authentic Mutton Vindaloo, a true taste of Goan cuisine!