Mutton Vindaloo Curry Recipe | How to make Mutton Vindaloo

Mutton Vindaloo or Lamb Vindaloo is an authentic Curry Recipe that is fiery hot and made with the Vindaloo Curry Paste. Tender Mutton pieces are cooked in a vindaloo sauce to get a spicy and tangy curry.

Vindaloo is traditionally made with pork. But for the ones who don’t eat pork, this Mutton Vindaloo Curry is just the perfect recipe option. However, you could also refer to my Pork Vindaloo recipe if you like to try it out.

In this recipe of Mutton Vindaloo, the mutton simmers in a spicy and tangy vindaloo sauce till it absorbs all its flavours and turns succulent. The vindaloo sauce has onions, along with the Vindaloo Masala or Curry paste. The onions render a slightly sweet taste to the curry. The vindaloo paste has chillies, cumin, garlic, and vinegar. You can get the recipe here

Though I have not used any other spices in this Mutton Vindaloo Curry recipe, feel free to add some whole spices. You could add a few whole spices like peppercorns, cinnamon, and cloves. Or else just add a little homemade Garam Masala Powder at the final stages of cooking the curry.

Cooking this curry on a low to medium flame is recommended to bring out the authenticity of the Mutton Vindaloo. This hot and spicy mutton vindaloo curry tastes best the next day. Hence, you can make this recipe a day or two ahead before serving. You could enjoy Mutton Vindaloo Curry with some East Indian Fugias, or bread.

How to make Vindaloo Curry Paste

To make Mutton Vindaloo Curry, you will first need to make the Vindaloo Curry Paste. Then marinate the mutton or lamb pieces in this curry paste for a couple of hours.

The Vindaloo Curry Paste has many variations and it is so versatile. You can churn out a variety of dishes with this masala paste. The recipe of the Vindaloo Curry Paste that I am using for this Mutton Vindaloo is the East Indian version. The EI Vindaloo Curry Paste has very few ingredients as we do not want to overpower it with strong spices.

The basic Vindaloo Masala Paste or Curry Paste is quick and easy to make with the following ingredients. Just blend these into a smooth paste with vinegar. If the vinegar that you are using is strong then you may like to dilute it with some water.

• Kashmiri Chillies (you can also substitute a few Kashmiri Chillies with chillies of your choice, such as Bedki, etc.)

• Garlic & Ginger – I use lots of garlic and peel them roughly. I generally don’t use ginger in the Vindaloo Masala. But considering its medicinal values I prefer to add a small piece of it.

• Cumin Seeds – only a teaspoon of cumin seeds.

• Vinegar – We generally use palm/toddy vinegar in our cooking recipes. This vinegar is comparatively milder than the store-bought vinegar. Grind the vindaloo masala paste with this vinegar if you need to store it for a longer period. But if you are using this right away you could also add water to make the vindaloo paste.

You can watch the video of the Vindaloo Masala or Curry Paste here –

How to make Mutton Vindaloo

Marinating the Mutton. The key to soft and juicy Mutton Vindaloo is marinating the meat for a couple of hours. Moreover, marinating meat, especially red meat like lamb, mutton, beef, or pork ensures quick-cooking, flavourful and succulent meat.

Once you have the Vindaloo Curry Paste ready begin by marinating the mutton. Marinate the mutton in this curry paste along with some salt and turmeric powder preferably overnight. But if you are in a hurry to make this curry then you must give it at least one hour of marination time.

After you marinated the mutton you can then proceed with the recipe.

• To make Mutton Vindaloo, heat 2 to 3 tbsp oil in a deep vessel and then add the onion slices. Fry the onions until translucent.

• After a few minutes when the onions turn translucent or pinkish in colour you can add in the marinated mutton.

• Fry the mutton for 3 to 4 minutes and then add about 1 cup of warm water.

• Now cover the vessel and allow the mutton to cook for about 40 to 45 minutes or more. The cooking time will depend on the type of meat you are using. Stir occasionally to ensure even cooking.

• Once the mutton is tender the curry will slightly thicken. Tender and fiery hot Mutton Vindaloo is ready.

Mutton Vindaloo Curry Recipe (Video)

Serving Suggestions

You could serve Mutton Vindaloo Curry with steamed rice, East Indian Wedding Rice or simple Jeera Rice.

Also goes well with butter naan, bread rolls, crusty bread or even with the local pav.

Storing

Vindaloo Curry Paste. Make an extra portion of the Vindaloo Masala/Curry paste and store it in an air-tight container in your refrigerator. This will stay fresh for up to 3 to 4 months without altering the taste. Vinegar in this paste acts as a preservative. The vindaloo paste being versatile I always like to make bigger quantities and use it as and when required.

Marinated Meat – Always store marinated meat in your refrigerator as there are chances of bacteria multiplying in warm temperatures. You can store the marinated vindaloo meat overnight or for up to 3 to 4 days without losing its flavour.

Mutton Vindaloo Curry. As this curry tastes best after a day or two, I prefer to make more of this and store it in the refrigerator. Once you are done with the recipe then transfer this vindaloo curry into an air-tight container. You can store this curry in the refrigerator for up to 7 days. To serve bring the mutton vindaloo curry to room temperature and microwave it for 1 or 2 minutes.

Other Recipes using Vindaloo Curry Paste

PRAWN VINDALOO

CHICKEN MINCE WITH VINDALOO MASALA

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