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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.
For 4 servings
Prepare the Vindaloo Paste
Marinate the Mutton
Sauté and Sear
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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.
This goan recipe takes 105 minutes to prepare and yields 4 servings. At 416.85 calories per serving with 38.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vindaloo
Rest and Serve
For the most traditional version, substitute mutton with 500g of pork shoulder or belly, cut into cubes. The cooking time may need slight adjustment.
Use 500g of bone-in chicken pieces. Reduce the cooking time significantly; it will be ready in about 30-35 minutes of simmering or 2-3 whistles in a pressure cooker.
Replace mutton with a combination of firm tofu, chickpeas, and mixed vegetables like carrots and bell peppers. Add the tofu and chickpeas towards the end of the cooking time to prevent them from becoming mushy.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The capsaicin in red chilies is known to temporarily boost metabolism and can aid in fat burning, contributing to weight management.
This dish is packed with spices like turmeric (containing curcumin), ginger, and garlic, all of which have powerful anti-inflammatory properties that can help combat chronic inflammation.
Mutton Vindaloo is a rich and flavorful dish. It's high in protein from the mutton, but also contains a significant amount of fat and sodium. The spices like turmeric, ginger, and garlic offer anti-inflammatory benefits. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of Mutton Vindaloo (around 285g) contains approximately 500-550 calories. This can vary based on the cut of mutton used and the amount of oil.
Yes. The heat comes from the hot red chilies. You can reduce the number of hot chilies or remove their seeds before soaking. Rely more on the Kashmiri chilies, which provide color with minimal heat.
Vindaloo has its roots in the Portuguese dish 'carne de vinha d'alhos' (meat in wine and garlic). It was adapted by the Goan people, who substituted palm vinegar for red wine and added a host of local spices, creating the fiery curry we know today.
Traditionally, Vindaloo is served with Goan pao (bread), sannas (steamed rice cakes), or plain steamed rice to soak up the delicious, tangy gravy. A simple cucumber and onion salad on the side can help balance the heat.