Mutton Vindaloo | Lamb Vindaloo Recipe | Goan Recipes | Sunday Afternoon Cooking
Mutton Vindaloo or Lamb Vindaloo is a Goan recipe or Mangalorean recipe, where Lamb is cooked in Vindaloo Masala. Vindaloo is a thick curry paste which is made up of Red chili's, garlic, vinegar and spices. This recipe is delicious with finger licking vindaloo recipe.
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Goan Lamb Vindaloo Recipe
Full Recipe -
Ingredients
For The Vindaloo Paste
10-12 whole dry Kashmiri red chilies (stalks removed)
2 tablespoons whole coriander seeds
3-4 cloves
1 inch piece of cinnamon stick
2-3 whole green cardamoms
8-10 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 inch piece of ginger (chopped)
8-10 cloves garlic (peeled)
1 tablespoon white vinegar
1-½ tablespoons tamarind paste
½ cup water
For The Curry
6 tablespoons vegetable oil
2 cups chopped onions
2 pounds bone-in lamb (1 kg, cut into 1-½ inch pieces)
1 cup canned tomato puree (or ½ cup tomato paste)
2 teaspoons salt
1 teaspoon turmeric powder
½ teaspoon granulated sugar
Instructions
Make The Vindaloo Paste
Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
Add the roasted spices to a high-speed blender along with ginger, garlic, vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
Scrape the sides of the blender a few times while making the paste.
Vindaloo masala paste is ready. Set it aside.
Make Lamb Vindaloo Curry
In An Instant Pot
Press SAUTE button on the instant pot.
Add oil to the pot.
When the oil is hot, add onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.
Add lamb pieces to the pot and fry for 3-4 minutes. Keep stirring frequently.
Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
Now add salt, turmeric powder, and 1 cup of water to the pot and stir gently.
Cover the instant pot with the lid.
Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
In A Traditional Stovetop Pressure Cooker
Follow the steps until adding water in a 4-liter pressure cooker over medium-high heat.
Close the lid and cook for one whistle over medium-high heat.
Then reduce the heat to low and cook for 30 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
Notes
I prefer to use Kashmiri dry red chillies, as they add a beautiful red color without making it too spicy. You can use any other dry red chilies, but adjust the quantity depending upon its spiciness.
Traditionally, toddy vinegar was used to make the paste but if it’s not available you can use regular white vinegar as I did.
If you are not a bone-in lamb person, then you can boneless lamb pieces too.
You can replace lamb with goat mutton too.
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Mutton Vindaloo | Spicy Traditional Lamb Vindaloo Recipe
Mutton Vindaloo, is a spicy red Indian curry dish made with tender lamb pieces and a vindaloo sauce made with a lot of red chilies, ginger, garlic, and spices. With steamed rice or dinner rolls, serve this wonderful lamb vindaloo curry.
Ingredients to make Mutton Vindaloo
Mutton - 1/2 kg
Onion - 2
Ginger - 1''
Curry Leaves - 5
Salt - 1 tsp
Water - 1/2 cup
Ingredients to make Vindaloo Paste
Kashmiri Chilly - 4
Red Chilly - 2
Cloves - 3
Cinnamon - 1
Bay Leaf - 1
Cumin Seeds - 1 tsp
Saunf - 1 tsp
Coriander Seeds - 1 tsp
Water
Method to make Mutton Vindaloo Curry
1. Cook mutton in pressure cooker with onion, ginger, curry leaves, salt, water. Cook till 4 whistles.
2. To make vindaloo paste roast all the spices and add it to a blender with ginger, garlic, and water. Blend to a paste.
3. In a pan add ghee with oil and add chopped onion and saute till it changes its color.
4. Add vindaloo paste and saute with some mutton stock, and cook till the oil gets separated.
5. Add the cooked mutton and cook for another 5 minutes and the curry is ready.
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#muttonvindaloo #goanvindaloo
Lamb Vindaloo Recipe | Restaurant Style Mutton Curry | Mutton Vindaloo Recipe
#lambvindaloo #muttoncurry
Lamb Vindaloo Recipe | Restaurant Style Mutton Curry | Mutton Vindaloo Recipe | How to make Mutton Vindaloo | Spicy Lamb Vindaloo
Hot and fiery Mutton Vindaloo Recipe with East Indian Vindaloo Masala paste.
The link for the Vindaloo Masala Recipe is here -
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Detailed Recipe - Spicy Mutton Vindaloo Recipe
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Ingredients for the Spicy Mutton Vindaloo Recipe
Mutton on the bone - 1 kg
Onions, sliced - 02 medium
Turmeric powder - 1/2 tsp
Vindaloo Masala (see recipe)
Salt to taste
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INGREDIENTS FOR THE VINDALOO MASALA
Kashmiri Red Chillies - 50 grams (approx 22 to 24 nos)
Garlic - 50 grams ( 20 cloves)
Jeera/cumin seeds - 1 tsp
Ginger - 1-inch piece (optional)
Vinegar - 1/2 cup + 2 tbsp
Method
1. Grind all the ingredients to a smooth paste with vinegar.
2. Preferably soak the chillies for a few minutes in vinegar for easy blending.
3. Ginger is optional, you can omit it.
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#muttonvindaloo
#lambvindaloo
Mutton vindaloo, one of the favourite recipes in Indian restaurants in other countries
Vindaloo
Ingredients:-
Poppy seeds- 1 tsp
Cloves - 5
Cinnamon- 1 inch
Mustard- 1 tb spn
Cumin - 1 tsp
Pepper- 1 tsp
Garlic- 1 bulb
Ginger- 1 inch
Byadagi Chillies - 10
Green chillies
Tamarind- few pieces
Add all the above ingredients in mixer blender and make it into a fine paste and keep aside
Onion sliced- 1
Turmeric
Potatoes- 2 medium size
Vinegar- 1 tb spn
Sugar - 1 tsp
Boiled meat - 500g
In a pan add oil , sliced onion, salt and sauté it till golden brown.
Then add turmeric and ground paste. Add little water and cook it till oil oozes out. Now add peeled potatoes and cook it covered. After cooking for 10 minutes add vinegar, sugar cook it for 5 more minutes.
Then add boiled meat along with stock and simmer for 7-8 minutes and adjust the seasoning.
Serve it hot on a bed of rice
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#Shorts Chicken Vindaloo
Authentic Goan Chicken Vindaloo made in the Pressure Cooker or Instant Pot. Vindaloo is a traditional Goan curry that is made with meat cooked in onions, ginger, garlic, along with lots of aromatic whole spices and the tanginess of vinegar. Enjoy this dairy-free and gluten-free Chicken Vindaloo with rice or naan for a satisfying dinner!
Detailed Recipe:
INGREDIENTS
For Vindaloo Paste
▢ 5 Whole Dried Kashmiri Red Chili Pepper
▢ 2 tbsp Coriander Seeds
▢ 5 Cloves (Laung)
▢ 1 inch Cinnamon (Dalchini)
▢ 3 Green Cardamom (Elaichi)
▢ ¼ tsp Black Peppercorns
▢ 1 tsp Cumin seeds (Jeera)
▢ 1 tsp Mustard Seeds (Rai)
▢ 8 cloves Garlic
▢ 1 inch Ginger
▢ 2 tbsp Vinegar
▢ 1 tbsp Tamarind paste
▢ ¾ cup Water
For the curry
▢ 1 lb Chicken thighs, cut into 2-inch pieces
▢ 4 tbsp Oil
▢ 2 cups Onions diced
▢ ½ tsp Ground Turmeric (Haldi powder)
▢ 1 tsp Salt to taste
▢ 1 tsp Brown Sugar
▢ ¼ cup Water
▢ Cilantro to garnish
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