With plenty of fat, mutton has a more intense flavour which makes most of the people to consume this dish. The strong taste can be offset with herbs and spices. We are aware of how saturated fats in red meat impact on cholesterol and calories. But fat also carries much of the flavour of meat, so from a culinary standpoint, it is generally better to leave fat on. Bringing the meat to room temperature before cooking seems sensible for speeding up cooking. There are many variations in the Vindaloo recipes. Some recipes use potatoes and also the amount of spices may vary.
Vindaloo is often served with chapati, naan, roti, rice etc. The only time which is consumed in this recipe is the meat cooking time. You can prepare this dish within 1 hour. Have a look at this recipe and do try at your home.
- Onion – 2
- Green chillies – 2 slit
- Tomatoes – 2
- Coriander- 4 sprig
- Kashmiri chilli powder- 1 tbspn
- Coriander powder- 3/4 tbspn
- Turmeric powder- 1/2
To grind :
- Cumin seed – 1/2 tspn
- Pepper – 1/2 tspn
- Mustard – 1/2 tspn
- Fenugreek seed – 1/4 tspn
- Cardamom- 2
- Cloves – 2
- Cinnamon- 2″ piece
- Shallots – 5
- Garlic- 8 pods
- Ginger – 2 1/2 ” piece
Method of preparation:
- Cut and wash the mutton pieces
- Heat oil and fry the onion and chillies to a light brown colour in a pressure cooker
- Grind the ingredients mentioned above and add it along with onion
- Add all the powders
- Add Tomatoes and required salt
- Stir continuously till the oil starts floating
- Fold in the meat and mix well
- Add sufficient boiling water and cook on medium heat
- Check whether the mutton is cooked properly and add the chopped coriander leaves.
PS : There should be 1.5 cups of gravy for this curry.