Mutton Vindaloo

Vindaloo is derived from the Portuguese words for Vinegar (Vinho) and Garlic (or Al’ho). Due to its ability to preserve well, vindaloo was carried by Portuguese sailors on their sailing trips and found its way into Goa by this route. This all time favorite dish is today popular throughout India and Bengalis are partial to Mutton vindaloo. Vindaloo is traditionally cooked with pork or duck, though desperate cooks have been known to make chicken vindaloo… This is one of the hottest curries and a real delight for those who love hot and spicy curries.

Serving Size: 2-3 persons

Mutton - 500 grams, cut into small pieces

Vindaloo Paste (grind to a smooth paste):

Dry whole red chillies or milder degi chillies (depending on desired degree of heat) - 8-10

Green cardamoms - 4-5

Curry Leaves - 8-10

Black pepper - 1/2 tsp (may be varied depending on desired degree of heat)

Jeera seeds - 1 and 1/2 tsp

Turmeric powder - 1/2 tsp

Coriander Seeds - 1/2 tsp

Garlic - 5 fresh pods

Vinegar - 1 tbsp

Fresh lemon juice - 1 tbsp

Water - 1/4 cup

Other ingredients:

Ghee - 1 and 1/2 tbsp

White oil - 1 and 1/2 tbsp

Onion - 2 medium,, finely sliced

Coriander or Cilantro leaves - 1/2 cup, finely chopped

Curry leaves - 4-5

Preparation:

1. Grind the masala together adding 1/4 cup water to make a smooth paste.

Cooking procedure:

1. In a pan, heat the ghee and oil to smoking. Add the onions and fry for 3 minutes to golden brown. Add the chopped cilantro (coriander or dhone pata) and whole curry leaves to the pan and stir for 1 minute.

2. Add in the vindaloo masala paste and fry with constant stirring for about 4 minutes. Add 1-2 tbsp water if the masala should start to burn during this time.

3. Add mutton pieces and salt to taste. Mix the masala with the meat thoroughly and stir for 3-4 minutes on high heat.

4. Add 1 and 1/2 cups water. Bring to boil.

5. Reduce the heat to medium, cover the pan and allow the meat to cook till done (approximately 40 minutes). During this time, check every 10 min or so and stir to prevent charring. Add water if required.

6. When the meat is done, check the gravy consistency. If you need more gravy add warm water , bring to a boil and simmer for 5 minutes. If water is in excess, remove cover and let it evaporate.