Mutton Vindaloo Recipe

Ingredients:

• For the Mutton:
  • 750g mutton
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 onion, sliced
  • A handful of fresh coriander
  • 2 medium-sized potatoes, peeled and chopped
• For the Spice Paste:
  • 20 garlic cloves (1-2 garlic)
  • 2 1/2 inches of ginger
  • 3 tsp cumin seeds
  • A pinch of salt
• For the Gravy:
  • 2 1/2 tomatoes, ground into a paste
  • 4 tbsp freshly grated coconut (ground into a smooth paste, like butter)
• For Seasoning:
  • 1 onion, chopped
  • 2 green chilies, slit
  • 4 tbsp oil
  • 2 tbsp chili powder (adjust to taste)
  • 1/2 tsp salt (adjust to taste)

Instructions:

1. Prepare the Mutton:

1. Wash the mutton thoroughly.
   
2. Place the mutton in a vessel and heat until all the water evaporates.
   
3. Add enough hot water to cover the mutton completely.
4. Add 1/2 tsp turmeric powder and 1 tsp salt. Stir well and cover the vessel.
   
5. Add 1 sliced onion and a handful of fresh coriander.
6. Transfer to a pressure cooker and cook for 8 whistles:
   • Start on high heat, then lower the flame after the first whistle.
     
7. Once 95% cooked, add the chopped potatoes and set aside.
   

2. Prepare the Spice Paste:

1. Combine 20 garlic pods, 2 1/2 inches of ginger, 3 tsp cumin seeds, and a pinch of salt.
   
2. Grind to a smooth paste using a mixer.
   

3. Prepare the Coconut and Tomato Paste:

1. Grind 2 1/2 tomatoes into a smooth paste.
   
2. Grind 4 tbsp of coconut until it becomes a smooth, buttery consistency.
   

4. Seasoning and Cooking the Gravy:

1. Heat 4 tbsp oil in a pot over medium heat.
   
2. Add 2 slit green chilies and 1 chopped onion. Fry until the onion is golden and cooked.
   
3. Add the cumin, ginger, and garlic paste. Lower the heat and fry.
   • Add 2 tbsp chili powder and cook until the raw smell is gone.
     
4. Add the tomato paste and 1/2 tsp salt. Increase the flame to medium and adjust the seasoning as needed.
   
5. Stir in the coconut paste and cook on low heat until the gravy thickens and the flavors meld.
   

5. Combine and Serve:

1. Add the cooked mutton and potatoes to the gravy.
   
2. Simmer on low heat for a few minutes until everything is well combined and heated through.
   
3. Garnish with fresh coriander and serve hot with steamed rice or naan.
   

Notes:

• Adjust the chili powder and salt to taste based on your spice preference.
• For a richer flavor, you can use ghee instead of oil for frying.

Media:

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