Wednesday, December 5, 2012

Mutton Vindaloo



Mutton Vindaloo

Today's recipe is the hot and spicy Goan favorite, Vindaloo. It is usually made with pork or beef,but in this recipe I have used mutton.This dish has a history of its own. It was inspired from Portuguese culture but slowly adapted to Indian tastes. My husband loves mutton vindaloo,but the Cochin style beef vindaloo is his favorite.Cochin was a onetime Portuguese strong hold and their influence can be seen in the local cuisine.This dish is a must among Christians of the region,especially during Christmas. This dish is made ahead of time and tastes best the next day.The sauce is chilly based,which gives it a firery red color along with garlic,mustard and vinegar. Try this,you will surely love it.

Ingredients

Mutton- 1 1/2 lb
Onion finely chopped- 1 large
Kashmiri chilly whole- 10- 12
Turmeric powder- 1/2 tsp
Pepper powder- 1/2 tsp
Ginger- 2 inch thick peice
Garlic- 10- 12 pods
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Cinnamon- 2 peices
Clove- 4
Vinegar- 1/4 cup
(or you can use coconut vinegar or
red wine vinegar)
Thick coconut milk- 1/3 cup (optional)
Sugar - 1 tsp
Oil and salt



Take off the seeds ( if you want it less spicy) from the dry chilly and soak it in vinegar and coconut milk for about half an hour.
Make a fine paste of this along with ginger and garlic,mustard seeds,cumin seeds, clove and cinnamon.
Combine pepper powder,turmeric powder, salt and  sugar. The marinade is ready.

Pour this marinade over the mutton, mix well, cover and refrigerate for about four to five hours or preferably overnight.

Drain and squeeze the excess marinade liquid into a separate pot. Do not discard it add enough water and simmer this gravy separately in a low medium flame.
Heat oil in a pan and add the marinated meat and stir fry it for about four to five minute till it gets slightly browns. Add chopped onion and continue to fry for another two to three minutes till the onion becomes golden brown. Pour the simmering sauce over the mutton and adjust consistency. Cover and cook till the mutton is soft and tender and till the oil separates. Serve this with rice or naan or chapati.



Try this..
Hope you will all enjoy!


23 comments:

  1. Love this spicy vindaloo.. Looks super tempting.. Yum!!

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  2. spicy preparation dear.. like the flavors..

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  3. wow chechi superb recipe, bookmarking it looks superb

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  4. Have heard of this delicacy but never tried..your version makes me wanting to try it soon.. love the rice you have served it with

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  5. looks tempting recipe...sounds different goona try this soon...

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  6. wow!!!!!! truly awesome..luv that colour..

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  7. You are just killing me with this droolworthy mutton vindaloo, lipsmacking here.

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  8. Adipoli mutton vindaloo, spicy and delicious suja.

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  9. Wow...what a great treat to my eyes. Superb!

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  10. I'm literally drooling here! This is soooooo yummy! :)

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  11. Looks so succulent a gravy and tempting color Suja...Would love to see the recipe.Will let you know the result.

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  12. Wow pass me tat bowl and I would finish the whole lot... yummm

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  13. Suja, such a wonderful recipe! Planning to make this for Christmas :)

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  14. I have tried the dish.It's just wonderful.

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