Mutton Vindaloo is one of those timeless dishes that resonates deeply with meat lovers, especially in the Punjabi culinary scene. With its rich aroma, robust flavors, and spicy undertones, this dish holds a special place at any hearty meal. Unlike lean meats, mutton comes with a generous amount of fat that enhances its depth of flavor. While we’re aware that saturated fats in red meat can impact cholesterol and calorie counts, it’s also true that fat carries a great deal of flavor — making it desirable from a culinary perspective. This is one reason many people choose to keep the fat on while cooking.
Bringing mutton to room temperature before cooking helps it cook faster and more evenly — a simple trick that makes a noticeable difference. Vindaloo recipes, originally of Goan-Portuguese origin, have been widely adapted across regions, with several variations. Some recipes even include potatoes or change up the spice ratios to suit local palates.
This Punjabi take on Vindaloo stands out for its bold use of spices and herbs. It pairs beautifully with chapati, naan, roti, or even a bowl of hot steamed rice. The most time-consuming part of this dish is cooking the meat — everything else comes together quite quickly. In fact, you can whip up this flavorful meal in just about an hour.
So roll up your sleeves and try this dish at home — your taste buds will thank you!
Ingredients
Main Ingredients:
- Mutton, chopped – 500 g
- Onions – 2
- Green chillies – 2, slit
- Tomatoes – 2
- Coriander leaves – 4 sprigs
- Kashmiri chilli powder – 1 tablespoon
- Coriander powder – 3/4 tablespoon
- Turmeric powder – 1/2 teaspoon
To Grind:
- Cumin seeds – 1/2 teaspoon
- Black pepper – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Cardamom – 2 pods
- Cloves – 2
- Cinnamon – 2″ piece
- Shallots – 5
- Garlic – 8 pods
- Ginger – 2 1/2″ piece
Method of Preparation
- Prep the Mutton:
Cut and wash the mutton pieces thoroughly. - Initial Sauté:
In a pressure cooker, heat some oil and sauté the onions and green chillies until they turn light brown. - Add the Ground Masala:
Grind the ingredients listed under “To Grind” into a fine paste. Add this paste to the sautéed onions. - Add Spices:
Mix in the Kashmiri chilli powder, coriander powder, and turmeric powder. - Add Tomatoes and Salt:
Toss in the chopped tomatoes and required salt. Stir the mixture continuously until the oil starts to separate and float on top — this is a key step to enhance the flavor. - Add Mutton:
Fold in the mutton pieces and mix well to coat them with the masala. - Cook the Curry:
Pour in sufficient boiling water — enough to make about 1.5 cups of gravy. Close the pressure cooker and cook on medium heat until the mutton is tender. - Final Touch:
Once cooked, check the seasoning and doneness of the mutton. Garnish with freshly chopped coriander leaves.
Note:
Ensure there is about 1.5 cups of gravy when the curry is done — this consistency brings out the best in the Vindaloo.
Let me know if you’d like a version with step-by-step photos, tips for beginners, or a printable recipe card!
