Goat Vindaloo
This authentic Mutton (Goat) Vindaloo dish is a spicy thick curry made of goat meat, spices and an addition of vinegar.
Ingredients:
Serves 4-6
- 1½ lb / 700 gr mutton, cleaned, cubed
- 2 large onions
- 12-15 whole red chilies
- 2-4 tsp red chili powder (acording to your taste)
- 5 cloves
- 10-12 curry leaves
- 1 tsp cumin seeds
- 8 garlic cloves
- 2 inch ginger pieces
- 1 cinnamon stick
- 1 tsp poppy seeds
- 10 peppercorns
- ½ star anise
- 1 tbsp tamarind pulp
- pinch of sugar (or to taste)
- 5 tbsp vinegar
- ½ tsp turmeric powder
- 1 tsp salt, or to taste
- ¼ cup vegetable oil
- 1 tbsp ginger julienned, to garnish
- 1 tbsp coriander leaves, chopped, to garnish
How to make Goat Vindaloo:
- Wash, clean and cut the meat.
- Place dry chilies, black peppercorns, cumin seeds, poppy seeds, ginger, garlic and tamarind, vinegar and 1 tbsp water in a grinder to make a smooth paste. Then rub the spice mixture on to the mutton and marinate for about 1 hour.
- Heat the oil in a cooking pot. Add chopped onions and fry on medium heat for about 12-14 minutes or until golden brown.
- Then add the marinated meat with all the spice mixture and sauté for 8 minutes.
- Add about 4 cups of water, curry leaves, cinnamon stick and salt to taste and cook on low heat until meat is tender.
- Serve hot with rice or roti.
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