Mutton Vindaloo - O mere Meat-wah!

Things required for Mutton Vindaloo

Mutton – 500 grams (for 2 people, medium size cubes)

Onion – 3 (Get it chopped very finely)

Sugar – 1.5 tsp (Else you can use juggery)

Curry Leaves powder – 1 tsp (I used Curry leaves powder which I made earlier, although it is an optional ingredient)

Salt

Oil – 4-5 tbsp (I used mustard oil)

Water

Now you need to make a paste before starting the cooking. Ingredients for paste:

Red chilis – 10

Cumin powder– 1.5 tbsp

Coriander powder – 1.5 tbsp

Black Pepper Powder – 1 tbsp

Poppy seed paste – 1 tbsp

Readymade Garam Masala – 1 tbsp

Ginger + Garlic Paste – 2 tbsp

Turmeric powder – 1.5 tsp

Tamarind Pulp – 1.5 tbsp

Vinegar or Lime Juice – 2 tbsp

Water – 2 tbsp (Add water considering that the paste should be smooth but not watery.)

How to make Mutton Vindaloo:

Your paste is ready. Now you get ready to marinate the mutton. Wash the mutton pieces carefully. Let it be for pat-dry for few minutes. Apply the paste on mutton and add both sugar and salt. Keep it inside the refrigerator for 2 hours.

After 2 hours, take it out of the refrigerator and keep it outside for 10 minutes.

Heat oil in a deep frying pan. Add chopped onion to the oil and keep frying till onion looks translucent.

Now add marinated mutton. Keep stirring frequently for next 8-10 minutes.

Check if mutton pieces are sauteed well. Now you have to add water and curry leaves powder one by one. I first added 3 cups of water. Then I reduced the heat. Then I added curry powder and mixed well. Check the seasoning and adjust it if required.

I would like to suggest you not to add entire water at this stage. I kept adding water little by little.

Remember, Vindaloo is a SLOW COOKING PROCESS. For me it took almost 1 HOUR 45 MINUTES.

After first 1 hour, you have to adjust the consistency of the gravy. If you need more gravy, you can add little more water.

Once cooked, turn off the gas. Let it be on the pan for next 10 minutes.

You can serve Mutton Vindaloo with hot rice.