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)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
This goan dish is perfect for dinner. With 648.4200000000001 calories and 41.26g 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).
Servings4
Serving size: 3 pieces
232cal
3gprotein
30gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
