December 24, 2016

Mutton Vindaloo | Lamb Vindaloo | Goan Vindaloo Curry | Goan Cuisine | Goan Mutton Recipes

Lamb Vindaloo is a traditional spicy hot dish of goan cuisine.It is made with coconut, vinegar and lots of hot red chilli peppers. Name of the dish may sounds difficult but it`s a simple recipe. Soak the spices in vinegar and grinding it into a paste. I simply love the enhanced taste from the soaking and marination.
I have used the regular red chilli which doesn’t give a very bright colour but tastes very, very hot. But you can always make it milder to your taste and use Kashmiri Mirch. This will help make the curry red and pretty but still not very hot. Or you can use less of the red chilli mentioned.
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CATEGORY- Mutton Curry | Goat Meat Recipes | Lamb Masala Gravy | Mutton Curry | Meat Recipes
• vinegar-1/2 Cup
• sugar-1/2 Teaspoons
• mustard seeds-1/2 Teaspoons
• cumin seeds-1/2 Teaspoons
• cinnamon-1 Piece
• cloves-3 Numbers
• ginger garlic paste-1 tablespoon
   Cardamom pods-2
• peppercorns-1/2 Teaspoons
• Red chilli-dry 5
• salt as needed
• Lamb meat/mutton/goat meat-500 Grams
• oil-2 Tablespoons
• coconut milk-1 Cup
• onion chopped-1 Cup
• water as needed
  Red chilli powder-2 Tsp
  Turmeric powder-1/2 tsp
  1. Wash lamb meat apply salt and keep it aside for 1 hr. Soak peppercorns, garlic ginger paste, cloves, cinnamon, cumin seeds, mustard seeds, cardamom pods, sugar in vinegar, also add coconut milk and rest for 30 minutes. 
  2. Then blend till fine paste. Add red chilli powder, salt for taste, turmeric powder and mutton to this, rest it 1-4 hours. Now take a pressure cooker to add oil, lamb masala cook for 5 minutes then add chopped onions.
  3. Cover the pan with a lid by adding some water (2 cups) and cook in a medium flame till the lamb is tender or oil oozes out. (around 30-40 minutes/5 whistles).Add some cilantro leaves if you like and serve hot with roti.

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