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. So check out the step by step Pictorial recipe 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, kuska biryani, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.
Marinate mutton with ginger-garlic paste, vinegar and all the powdered
spices overnight.
Heat oil & sauté onions till light brown.
Drain mutton from the marinate & add it to the onions. Fry on a high
flame 2-3 minutes. Add the marinade & cook on a medium flame till dry.
Add 1 cup water & pressure cook for 15-20 minutes on a low flame after
the first whistle. When done, simmer till gravy turns slightly thick & you
get the desired consistency.
Garnish with onions & coriander leaves. Serve with plain pulao, kuska biryani,
plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.
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