1 kg, mutton/lamb, cut in medium size
3 nos, medium onions, very finely chopped
4-5 potatoes pealed and halved
1 tsp, sugar/jaggery
Salt as per taste
5 tbsp, oil
Water as required
For a paste:
14-15 Kashmiri red chilies
1½ tsp, cumin seeds
1 tbsp, coriander seeds
1 inch cinnamon stick
10 nos, black peppercorns
1tsp, poppy seeds
6-8 nos, cloves
3 nos, green cardamom
1 inch ginger piece
8-10 nos, garlic cloves
½ tsp, turmeric powder
2 tbsp, malt/cider vinegar
Few tbsp of water
This Vindaloo paste can be made in a bulk and kept frozen easily for 2-3 months. Add salt to it, so that frozen paste is easily scooped out in required quantity when needed.
Grind together all the ingredients mentioned above for paste. The paste should be smooth.
Marinate the mutton with the ground paste, sugar and salt. Allow it to marinate for atleast 5-6 hours.
Heat the oil in a pressure cooker or a heavy bottom pan. Fry the potatoes and keep it aside. Fry onions till translucent.
Add the marinated mutton and sauté it on high heat for 10 to 15mins. Keep stirring intermittently.
Once the mutton is sautéed well, add 3 cups of water. Mix well. Adjust the seasoning.
If using a pressure cooker, cook till done.
If using a pan, then allow it to simmer. This will take around an 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.
First published by Farrukh Aziz Ansari @ www.cubesnjuliennes.com