This authentic Mutton (Goat) Vindaloo dish is a spicy thick curry made of goat meat, spices and an addition of vinegar.
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)
10-12 curry leaves
1 tsp cumin seeds
8 garlic cloves
2 inch ginger pieces
1 cinnamon stick
1 tsp poppy seeds
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.