Spicy Mutton Vindaloo
Indulge in the rich and fiery flavors of Spicy Mutton Vindaloo, a classic dish hailing from the coastal regions of India. This authentic recipe showcases tender mutton marinated in a robust blend of aromatic spices, fresh herbs, and tart vinegar, creating a perfect balance of heat and acidity. Served warm with fragrant basmati rice and a cooling yoghurt sauce, this dish is sure to impress your family and friends. Bring the flavors of Indian cuisine into your kitchen and enjoy a culinary adventure with every bite!
4
Servings
N/A
Calories
17
Ingredients
Ingredients
Mutton or Beef
1 1/2 lbs (cut into cubes)
Hot Green Chilies
8 (whole)
Garlic
8 cloves (peeled)
Fresh Ginger
1 ounce (peeled and sliced)
Cayenne Pepper
1 tablespoon (ground)
Salt
to taste (for seasoning)
Vinegar
1 cup (white or apple cider vinegar)
Oil
2 tablespoons (vegetable or olive oil)
Onions
2 (chopped)
Cumin
1 teaspoon (ground)
Coriander Seed
1 teaspoon (whole)
Black Peppercorns
1 teaspoon (whole)
Tomato Puree
3 tablespoons (store-bought)
Sugar
2 teaspoons (for balancing flavors)
Brandy (optional)
1 tablespoon (for added depth of flavor)
Tomatoes
2 (chopped into chunks)
Fresh Mild Green Chili Peppers
2 (sliced)
Instructions
1
Begin by grounding the hot green chilies, garlic, ginger, and cayenne pepper in a mortar and pestle, adding salt to taste. If you prefer, you can use a blender for this step to achieve a smooth paste.
2
Once the paste is formulated, mix in the vinegar and combine thoroughly.
3
Place the cubed mutton or beef in a large bowl and pour the marinade over the meat. Ensure every piece is coated well. Cover and let it marinate for at least 2 hours, or ideally overnight in the refrigerator for more robust flavor.
4
After marinating, reserve the marinade separately.
5
In a large pot or deep skillet, heat oil over medium heat and add in the cumin, coriander seeds, and black peppercorns. Sauté until fragrant, about 1-2 minutes.
6
Increase the heat to high and add the marinated meat along with the chopped onions. Cook until the meat is browned and the onions are translucent, stirring frequently.
7
Pour in the reserved marinade, then add the sugar and tomato puree. Stir to combine all the ingredients.
8
Add enough water to cover the meat, if necessary, and check for seasoning, adding salt as needed.
9
Reduce the heat to low and allow the dish to simmer gently for 30-40 minutes, or until the meat is tender and the sauce has thickened to your liking.
10
Once cooked, remove from heat and gently fold in the chopped tomatoes and sliced mild green chili peppers. If using, stir in the brandy for an additional layer of flavor.
11
Serve hot with fragrant basmati rice and a side of cooling yoghurt sauce to balance the heat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Mutton Vindaloo?
Spicy Mutton Vindaloo is a classic Indian curry originating from coastal regions, known for its fiery blend of aromatic spices, tender mutton, and tart vinegar.
What are the primary ingredients in this recipe?
The main ingredients include mutton or beef, hot green chilies, garlic, ginger, cayenne pepper, vinegar, and a variety of spices like cumin and coriander.
How long should the mutton be marinated?
The meat should be marinated for at least 2 hours, though letting it sit overnight in the refrigerator provides a more robust flavor.
Can I use beef instead of mutton?
Yes, the recipe allows for either 1 1/2 lbs of mutton or beef cut into cubes.
How do I prepare the spice paste?
Grind hot green chilies, garlic, ginger, and cayenne pepper into a paste using a mortar and pestle or a blender, then mix in the vinegar.
What kind of vinegar is recommended?
You can use either white vinegar or apple cider vinegar for the marinade.
How spicy is this Mutton Vindaloo?
This is a fiery dish containing 8 hot green chilies and 1 tablespoon of cayenne pepper, designed for those who enjoy significant heat.
How long does the meat need to simmer?
The dish should simmer gently for 30 to 40 minutes, or until the meat is tender and the sauce has thickened.
What should I serve with Spicy Mutton Vindaloo?
It is best served with fragrant basmati rice and a cooling yoghurt sauce to balance the spice levels.
Can I use a blender for the marinade?
Yes, a blender can be used to achieve a smooth consistency for the chili and garlic paste.
Why is sugar added to the recipe?
Sugar is used to balance the heat of the chilies and the acidity of the vinegar and tomato puree.
Is the brandy mandatory?
No, the brandy is optional and is used to add an additional layer of depth and flavor to the final dish.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What spices are used for the initial tempering?
The recipe calls for cumin, whole coriander seeds, and whole black peppercorns to be sautéed in oil until fragrant.
Do I need to peel the ginger?
Yes, the recipe specifies using one ounce of fresh ginger that has been peeled and sliced.
What type of oil should I use for frying?
You can use either vegetable oil or olive oil.
When do I add the fresh tomatoes?
Chopped tomatoes are gently folded into the dish once it has been removed from the heat after simmering.
Can I use store-bought tomato puree?
Yes, the recipe suggests 3 tablespoons of store-bought tomato puree.
What is the purpose of the mild green chili peppers?
Two sliced mild green chili peppers are added at the end for fresh flavor and texture without adding excessive heat.
How much meat is required for this recipe?
You will need 1 1/2 lbs of mutton or beef cut into cubes.
How much water should be added to the pot?
Add enough water to cover the meat if necessary to ensure it stays submerged during the simmering process.
What category of cuisine is this?
This recipe falls under the category of Curries and is a staple of Indian cuisine.
Is it necessary to brown the meat?
Yes, the meat should be cooked on high heat with onions until browned before adding the reserved marinade.
Should the coriander seeds be ground?
No, the recipe uses whole coriander seeds for the tempering stage.
Can I make this dish less spicy?
To reduce heat, you can use fewer hot green chilies or substitute with milder varieties, and serve with extra yoghurt sauce.
Where does Vindaloo originate from?
Vindaloo hails from the coastal regions of India, specifically Goa, influenced by Portuguese culinary traditions.
Can I use a deep skillet instead of a pot?
Yes, either a large pot or a deep skillet is suitable for cooking this curry.
How many cloves of garlic are needed?
The recipe requires 8 cloves of peeled garlic.
How are the onions prepared?
The recipe calls for 2 onions to be chopped and sautéed with the meat.
Can this dish be made in advance?
Yes, curries like Vindaloo often improve in flavor if prepared a day in advance and reheated.