🇮🇳 Indian

Goan Mutton Vindaloo

Name: Goan Mutton Vindaloo
Prep time: 22 min
Cook time: 72 min
Total time: 94 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Kashmiri Chili Powder; 1 tsp Garam Masala; to taste Salt; 3, thinly sliced Onion; 2, chopped Tomato; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 2 Bay Leaf; 1 cup, chopped Vinegar; 2 tbsp Tamarind Paste; 500 g, on the bone Mutton; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil

🇮🇳 Indian

Goan vindaloo with mutton, vinegar-sharp and brick-red. The festival-pot format: big flavours for many hands. Plate with naan and a cold beer, frankly.

Prep 22 min Cook 72 min Serves 4 Medium

Ingredients

Yogurt1/2 cup, whisked
Ginger Garlic Paste2 tbsp
Kashmiri Chili Powder1 tsp
Garam Masala1 tsp
Saltto taste
Onion3, thinly sliced
Tomato2, chopped
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Bay Leaf2
Vinegar1 cup, chopped
Tamarind Paste2 tbsp
Mutton500 g, on the bone
Red Chili Powder2 tsp
Mustard Oil3 tbsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the mutton in the tamarind paste and yogurt — long and slow is the only way tender happens.
2
Smoke-point the oil, add whole spices, and let them darken a shade — the base of everything.
3
Fry the onions till deep brown — properly brown, ten to twelve minutes; this sweetness carries the curry.
4
Turn the mutton and its marinade into the pot and sear hard, then pour in hot water and scrape the base.
5
Simmer covered till fork-tender, stirring now and then, then boil open to reduce; finish with the vinegar and garam masala.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Goan Style Mutton Vindaloo | Traditional Vindaloo Recipe | Spicy Lamb Vindaloo Recipe at Home | · on YouTube