Sukha Mutton Vindaloo Recipe
Mutton Vindaloo is a traditional and tasty Goan recipe made with lamb meat in vinegar and spices. For "Sukha Mutton Vindaloo" recipe, spices are soaked in vinegar and then ground and the mutton pieces are marinated in this ground spice paste and lemon juice. The tangy taste of vinegar and meat pieces coated with spices makes this mutton recipe very special.
Ingredients
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750 grams Lamb
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boneless
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cut into small pieces
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1/2 teaspoon Turmeric powder (Haldi)
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10 Whole Black Peppercorns
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4 Cloves (Laung)
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1 teaspoon Cumin seeds (Jeera)
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1/4 inch Ginger
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finely chopped
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10 cloves Garlic
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finely chopped
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10 Dry Red Chillies
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2 teaspoons Lemon juice
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1 inch Cinnamon Stick (Dalchini)
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1/2 cup Sugarcane vinegar
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4 tablespoon Oil
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2 Onions
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paste
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Salt
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to taste
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1 tablespoon Brown Sugar (Demerara Sugar)
Instructions
Step 1
To begin making the Sukha Mutton Vindaloo recipe, soak the black pepper, cloves, red chili, cumin seeds, ginger garlic in Sugarcane vinegar for at least half an hour
Step 2
Grind these soaked spices into a fine paste
Step 3
Apply the paste, turmeric powder, lemon juice and salt to the mutton pieces
Step 4
Marinate for at least 6 hours or over night
Step 5
Cook the marinated mutton in a pressure cooker for 4-5 whistles and release the pressure naturally
Step 6
Heat oil in a heavy bottomed pan, add the cinnamon stick and add the onion paste
Step 7
Fry till the onions translucent brown in color then add the cooked mutton pieces, brown sugar and cook for few minutes till it is dry and attains a beautiful golden brown colour
Step 8
Serve Sukha Mutton Vindaloo as a side dish along with Goan Raw Banana Sabzi Recipe, Goan Chana Ros Recipe (White Peas Curry) and Steamed Rice for a Goan Style weekend meal