Ingredients

• Mutton - 800 gms (cut into medium sized pieces)
• Marinade:
• Coriander seeds - 1 tsp
• Cumin seeds - 1 tsp
• Mustard seeds - 2 tsp
• Turmeric powder - 1 tsp
• Dry red chillies - 10
• Coconut, grated fresh or desiccated - 1/3 cup
• Fresh Ginger-Garlic paste - 1 tbsp
• Oil - 5 tbsp
• Cinnamon - 1 inch
• Cloves - 6 (whole)
• Onions - 1 Cup (finely chopped)
• Red paprika - 1 tbsp
• Jaggery - 1/2 tsp
• Water - 1 cup
• Juice of 1 lemon
• Salt as per taste

How to Make Special Mutton Vindaloo

• Combine coriander, cumin, mustard, coconut, red chillies and grind to a fine powder.
• Add turmeric, lime juice, half of the ginger-garlic paste and mix well.
• Wash mutton thoroughly and then pressure cook it with 1/2 tsp turmeric powder for 1 whistle (mutton should be half cooked).
• Marinate mutton with the paste mixture after coating each piece well.
• Heat oil in a pan or kadai over medium flame.
• Add cloves, cinnamon and onions. Fry until light brown. Then add remaining ginger-garlic paste, stir for a second and add the marinated mutton pieces, reserving liquid.
• Cook for 4-5 mins until mutton is well seared.
• Add paprika, jaggery, salt, reserved liquid and bring the contents to boil.
• Cook on medium flame until mutton becomes tender.
• Serve with plain or ghee rice, pulav, steamed idiappam, rotis, parathas or naans.