A classic Goan curry where tender mutton is slow-cooked in a fiery and tangy marinade of red chilies, vinegar, and garlic. This iconic dish is bursting with bold, complex flavors that are both spicy and sour.
Prep30 min
Cook75 min
Soak30 min
Servings4
Serving size: 1 serving
407cal
38gprotein
29gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 1.5-inch pieces)
8 pcs Kashmiri Red Chilies (Dried, for color and mild heat)
4 pcs Hot Red Chilies (Dried, such as Guntur or Byadgi, for heat)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Mutton Vindaloo, Ladi Pav and Kachumber Salad
Protein-packed, tangy Mutton Vindaloo with soft Pav and fresh salad – an energy-giving feast!
This konkani dish is perfect for lunch. With 751.51 calories and 46.900000000000006g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Cinnamon Stick
0.5 tsp Turmeric Powder
80 ml White Vinegar (Use a good quality vinegar for authentic taste)
2 pcs Onion (Medium, finely sliced)
2 pcs Potato (Medium, peeled and cut into 1.5-inch cubes)
3 tbsp Vegetable Oil
1 tsp Jaggery (Grated. Can be substituted with brown sugar.)
1.5 tsp Salt (Adjust to taste)
2 cup Hot Water
Instructions
1
Prepare the Vindaloo Paste
Break the stems off the dried red chilies. Place them in a bowl and cover with hot water. Let them soak for 30 minutes to soften.
Drain the soaked chilies. In a blender or grinder, combine the chilies, garlic cloves, ginger, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, and white vinegar.
Blend to a very smooth, fine paste. If the mixture is too thick, add a tablespoon of the chili soaking water to help it grind.
2
Marinate the Mutton
In a large non-reactive bowl, combine the mutton pieces with the prepared vindaloo paste and 1 teaspoon of salt.
Using your hands, rub the paste thoroughly into the mutton, ensuring every piece is well-coated.
Cover the bowl and refrigerate for at least 4 hours. For the most tender and flavorful result, marinate overnight.
3
Sauté and Sear
Heat the vegetable oil in a heavy-bottomed pot or pressure cooker over medium heat.
Add the finely sliced onions and sauté for 10-12 minutes, stirring frequently, until they are deeply caramelized and golden brown. This step is crucial for the gravy's flavor depth.
Add the marinated mutton to the pot. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring, until it's browned on all sides.
4
Cook the Vindaloo
Add the cubed potatoes, grated jaggery, and the remaining 0.5 teaspoon of salt. Stir well to combine.
Pour in 2 cups of hot water and stir everything together. Bring the curry to a vigorous boil.
For slow cooking: Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 60-75 minutes, or until the mutton is fork-tender and the oil has separated from the gravy. Stir every 15 minutes.
For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles (about 20-25 minutes). Turn off the heat and let the pressure release naturally.
5
Rest and Serve
Once cooked, open the lid and check the consistency. If the gravy is too thin, simmer uncovered for a few more minutes to thicken.
Taste and adjust the salt if necessary. Let the Mutton Vindaloo rest for at least 20 minutes before serving to allow the flavors to meld and deepen.
Serve hot with steamed rice, Goan pao (bread), or sannas (steamed rice cakes).
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
