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 cup
417cal
38gprotein
32gcarbs
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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, Steamed Basmati Rice and Kachumber Salad
Rich, perfectly spiced Mutton Vindaloo with fluffy rice and a fiber-rich salad – pure comfort food!
This goan dish is perfect for lunch. With 726.56 calories and 44.86g 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).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
