Mutton Vindaloo Recipe

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  • 1 kg boneless mutton chuck, cut into 1-inch cubes
  • 1/4 cup vegetable oil
  • 2 onion, chopped
  • 4 roma (plum) tomatoes, chopped
  • 1 cup water
  • 2 tablespoons chopped fresh coriander (optional)
  • 1/4 cup distilled white vinegar
  • 1/4 cup garlic paste
  • 3 tbsp ginger paste
  • 2 tbsp plain yogurt
  • 2 tbsp salt
  • 1 tbsp ground black pepper
  • 1 tbsp ground red pepper


In a mixing bowl, whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together. Mix in the mutton cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 mins). Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 mins. Add the mutton cubes, and cook, stirring frequently until the meat is no longer pink on the outside for about 10 mins more. Stir in the tomatoes and cook for 5 mins. Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low and cook until the mutton is tender, about 40 mins. Sprinkle with coriander to serve.


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