Vindaloo is a traditional dish of Goa. Vindaloo is made with meat and key ingredients which include wine/vinegar and garlic. A great variant of it can be done by making it with chicken. This is something very easy to make as you will see ahead. The gravy is so colorful, spicy that its just a perfect couple with steamed rice. If you prefer to have a perfect red color gravy but with reduced hotness, you can deseed the red chilies before using them. Lets get started then….
1 kg, mutton/lamb, cut in medium cubes
3 nos, medium onions, very finely chopped
1 tsp, sugar/jaggery
2 sprigs of curry leaves (optional)
Salt as per taste
5 tbsp, oil
Water as required
For a paste:
14-15 nos, whole Kashmiri red chilies
1½ tsp, cumin seeds
1 tbsp, coriander seeds
1 inch cinnamon stick
10 nos, black peppercorns
1tsp, poppy seeds
6-8 nos, cloves
3 nos, green cardamom
1 inch ginger piece
8-10 nos, garlic cloves
½ tsp, turmeric powder
2 tbsp, tamarind pulp
2 tbsp, malt/cider vinegar
Few tbsp of water
This Vindaloo paste can be made in a bulk and kept frozen easily for 2-3 months. Add salt to it, so that frozen paste is easily scooped out in required quantity when needed.
Grind together all the ingredients mentioned above for paste. The paste should be smooth.
Marinate the mutton with the ground paste, sugar and salt. Allow it to marinate for atleast 2 hours.
Heat the oil in a pressure cooker or a heavy bottom pan. Add onions and fry till translucent.
Add the marinated mutton and sauté it on high heat for 8 to 10 mins. Keep stirring intermittently.
Once the mutton is sautéed well, add 3 cups of water and curry leaves. Mix well. Adjust the seasoning.
If using a pressure cooker, cook till done.
If using a pan, then allow it to simmer. This will take around 2 hours.
You can adjust the consistency of the gravy as preferred.
Once cooked, dish out and garnish with green coriander and serve hot with steamed rice.