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Vindaloo (Spicy Mutton Stew)

1 kg Mutton; cut into pieces
3 md Onions
1 lg Piece of ginger
1/2 Pod garlic
6 Green chillies
2 ts Turmeric
4 ts Cummin seeds
3 ts Chilli powder
2 Stalks curry leaves (up to 3)
1 ts Salt
1 ts Mustard
8 oz Vinegar
4 Dsp ghee or oil


Cut the meat into pieces. Finely chop 2 of the onions. Chop half of the ginger, garlic and 4 chillies. Grind the remaining ginger, garlic, chillies, onion with cummin seeds, chilli powder, turmeric, salt and mustard in the vinegar.


In a bowl, put the meat, crumpled curry leaves, ground masala, chopped masala and any remaining vinegar. Mix well and keep at least for 2 hours.


In a pan. heat the oil, fry the chopped onions till light brown, add the marinated meat. Cook on a slow fire, for a while, add water if required and continue cooking till tender. When the meat is cooked there should be no water.


Serve with rotli



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