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Saturday, 22 October 2016

Delicious Mutton Vindaloo - Goan Style


          Vindaloo is a very popular and a signature cuisine of Goa. Traditionally it is made with pork. But lamb vindaloo is equally delicious. The dominant spices being vinegar, dry red chilies, peppercorns and garam masala which gives this dish a tangy and a spicy flavour. You can enjoy with any sort of rice preparation or flat bread. Please check for a step by step method with pictures to prepare it.








  • 500 gms. mutton on bones, cubed
  • 1 tbsp. ginger-garlic paste
  • salt to taste
  • 1 tsp. turmeric powder
  • 1-2 tbsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1/4 cup vinegar
  • 2-3 tbsp. oil
  • 2-3 onions, chopped








          Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered spices overnight.

           Heat oil in a pan and saute the onions till light brown. Now drain the mutton from the marinate and add it to the onions.

          Fry on a high flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame till dry.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. When done, simmer till the gravy turns slightly thick and you get the desired consistency. 

          Garnish with onions and coriander leaves. Serve with plain pulao, kushka biryani, plain steamed rice, jeera rice, naan, tandori roti or just plain chapatti.





                 Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered
                 spices overnight.



                               Heat oil in a pan and saute the onions till light brown. 



                Now drain the mutton from the marinate and add it to the onions. Fry on a high 
                flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame
                till dry.







                       Add 1 cup water and pressure cook for 15-20 minutes on a low flame 
                       after the first whistle. When done, simmer till the gravy turns slightly
                       thick and you get the desired consistency. 








                  Garnish with onions and coriander leaves. Serve with plain pulao,
                  khushka biryani, plain steamed rice, jeera rice, naan, tandori roti or
                  just plain chapatti.









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