Lamb Vindaloo is also known as Indian mutton spicy curry. It is an authenticate recipe from goan cuisine. This mouth-watering recipe is very popular in many region of India. Traditionally this hot and spicy curry prepared with paste of spices and marinated lambs/mutton then cooked together. Here I am sharing how to make this dish in an authenticate way.

Ingredients

– 1 kg. Mutton/lamb, cut in medium cubes
– 3 medium finely chopped onions
– 1 teaspoon sugar/jaggery
– 2 springs of curry leaves
– Salt to taste
– 5 tablespoons oil
– Water as required

To Make Paste

– 14-15 whole kashmiri red chillies
– 1 1/2 teaspoon cumin seeds
– 1 tablespoon coriander seeds
– 1 inch cinnamon stick
– 10 black peppercorns
– 1 teaspoon poppy seeds
– 6-8 cloves
– 3 green cardamom
– 1 inch ginger pieces
– 8-10 garlic cloves
– 1/2 teaspoon turmeric powder
– 2 tablespoons tamarind pulp
– 2 tablespoons cider vinegar
– Few tablespoons of water

How To Cook?

1. To make paste, In a mixture jar combine together kashmiri red chillies, cumin seeds, coriander seeds, cinnamon stick, black peppercorns, poppy seeds, cloves, cardamom, ginger pieces, garlic cloves, turmeric powder, tamarind pulp, cider vinegar and water. Make a smooth paste.
2.  Now, marinate the mutton with this paste, sugar and salt. Allow to marinate it for at least 2 hours.
3.  Heat the oil in a pressure cooker and when the oil is heated add chopped onions and saute it till translucent.
4.  Add marinated mutton and saute it on HIGH heat for 8-10 minutes. Keep stirring intermittently.
5.  Once the mutton is sauted well add 3 cups of water to it and curry leaves. Mix well and adjust the seasoning.
6.  Then cover the pressure cooker with its lid and cook till done.
7.  You can adjust the consistency of the gravy as preferred.
8.  Once it cooked transfer it to the serving dish or bowl and garnish it with coriander leaves.
9.  Serve it hot and enjoy it with steamed rice.

Preparation Time: 2 Hours + 10 Minutes
Cooking Time: 30 Minutes