Lamb vindaloo

By WisconsinMike

Ingredients

• Make Vindaloo Masala Paste:
• 1 kg, mutton/lamb, cut in medium cubes
• 3 nos, medium onions, very finely chopped
• 2 teaspoon, sugar/jaggery
• 1 sprig of curry leaves (optional, sometimes I use, somestime not, so you may add if you wish to)
• Salt as per taste
• 5 tablespoons, oil
• Water as required
• 14-15 nos, whole Kashmiri red chilies
• 1½ teaspoon, cumin seeds
• 9-10 nos, garlic cloves
• 1 tablespoon, coriander seeds
• 6-8 nos, cloves
• 1 inch cinnamon stick
• 10 nos, black peppercorns
• 1 teaspoon, poppy seeds
• 3 nos, green cardamom
• 1 inch ginger piece
• ½ teaspoon, turmeric powder
• 1 tablespoon, tamarind pulp
• 4 tablespoons, malt/cider vinegar
• Few tablespoons of water to grind the curry paste

Preparation

Step 1

To begin with, gather all the dry ingredients that we need to make vindaloo paste.
Then, add them into a blender along with the malt vinegar or cider vinegar. Authentic recipe calls for organic sugarcane vinegar and it tastes best. But, if the sugarcane vinegar is not available then go ahead with malt or cider vinegar.
Now, grind together all the ingredients to a smooth paste.
Then, in a bowl, add mutton and vindaloo masala paste along with the salt, sugar or jaggery, I have used sugar here.
After that, marinate the mix the mutton well with vindaloo paste and allow it to marinate for overnight. However, if there is a time crunch, then marinate atleast for 2 hours.
How To Make Lamb Vindaloo Recipe:

Once the mutton is ready to cook, heat the oil in a heavy bottom pot or pressure cooker or a heavy bottom pan.
Then, add the marinated mutton and sauté it on high heat for 8 to 10 mins. Keep stirring it in between.
Once the mutton is sautéed well, add 2 cups of water and curry leaves. Mix well.
Check for the seasoning and salt and adjust it as per the requirement. If using a pressure cooker, cook until the meat is done done. If using a pan, then allow it to simmer and will take around 1 to around 1 to 1 and half hour You can adjust the consistency of the gravy as preferred. Once cooked, dish out and garnish with green coriander and serve hot with steamed rice.