Special Mutton Vindaloo

Recipe by
Total Time:
1 - 1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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