Mutton in Goan style, with spices blended along with vinegar and cooked perfectly. Serve this luscious red curry with pao, bread or steamed rice and enjoy!

MUTTON VINDALOO

Ingredients

500 gms mutton on bones, cut into 2 inch cubes
8-10 dried red chillies
1 tbsp garlic paste
1 tsp cumin seeds
1 inch cinnamon stick
7-8 black peppercorns
5-6 cloves
2-3 tbsps malt vinegar
1 tbsp ginger-garlic paste
¼ tsp turmeric powder
Salt to taste
1 tbsp oil
2 medium onions, finely chopped
2 medium tomatoes, blanched, peeled and pureed
1 tsp sugar
Pavs to serve
Fried potato wedges for garnish

Method

1. Take dried red chillies, garlic paste, cumin seeds, cinnamon, black peppercorns, cloves and malt vinegar in a blender. Add sufficient water and blend to a fine paste.
2. Take mutton in a bowl. Add ginger-garlic paste, turmeric powder and salt in mutton. Set aside to marinate for 5-6 minutes.
3. Heat oil in a deep non-stick pan, add onions and sauté for 1-2 minutes or till onions turn golden brown. Add the blended paste and mix well. Sauté for a minute on medium heat.
4. Add tomato puree and sauté till oil separates. Add the marinated mutton and sauté on medium heat for 5-6 minutes. Add salt, sugar and sufficient water. Mix well. Cover and cook on medium heat for 20-25 minutes.
5. Serve hot with pavs and garnished with fried potato wedges.

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