Goan Mutton Vindaloo Recipe, Tangy and Fiery
Mutton in a Goan vindaloo paste of dried red chillies, vinegar and garlic. Sharp, tangy and fiery, and better the next day.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Grind
Blend all the paste ingredients with the vinegar to a smooth, thick paste.
- 03Marinate
Coat the mutton in two-thirds of the paste. Rest for at least 1 hour.
- 04Brown the onions
Heat the oil and fry the onions until golden. Add the remaining paste and cook for 4 minutes.
- 05Add the mutton
Add the marinated mutton, sugar and salt. Cook on high for 8 minutes.
- 06Simmer
Add the potato and water. Cover and simmer for 40 to 45 minutes until tender and the oil floats.
Questions
Can I make it less hot?+
Yes. Use fewer chillies, or swap half for Kashmiri chillies which give colour with less heat.
Why add potato?+
It is a traditional Goan addition that soaks up the gravy. Skip it if you prefer.
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