Daily Recipe Blog

Although a south Indian dish found in Goa, the name Vindaloo actually comes from a Portuguese dish of meat with garlic and wine called “Carne de Vinha d’ Alhos,” that evolved into the famous spicy curry of Goa we know today.

This Americanized version has vegetables and potatoes, and isn’t as hot. But whilst might not be a true, traditional Vindaloo of the kind you’ll get in Goa, it’s certainly very tasty!

Ingredients :

Mutton : 500g (cut into serving portions)

Clarified Butter, Ghee, or Unsalted Butter : 4 tbsp
Tamarind : 1 lime-sized

Baby potatoes : 12

Baby onions : 12

Carrots : 2

Tomato : 1 large (peeled and diced)

Shelled peas : 50g

Tumeric Powder : 1 tsp

Red Chillies : 6

Garlic : 6 flakes

Cumin Seeds : 1 tbsp

Onion : 1 big (finely sliced)

Ginger : 1 inch

Coriander Seeds : 1 tbsp

Mustard Seeds : 1/4 tsp

Salt to taste

Cooking Method :

1. Gring to a paste onion, garlic, chillies, ginger and all the spices.

2. Apply on mutton and set aside for 1 hour.

3. Cover tamarind with water for 5 minutes then squeeze out its juice.

4. Heat 4 tablespoons ghee or butter and fry the mutton to a red colour.

5. Cover with hot water, add salt and tomato and cook till the mutton is almost done.

6. Put in the vegetables and tamarind water and continue cooking till both the mutton and the vegetables are done.

7. Serve hot.

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