Goat Vindaloo

This authentic Mutton (Goat) Vindaloo dish is a spicy thick curry made of goat meat, spices and an addition of vinegar.

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Serves 4-6

  • 1½ lb / 700 gr mutton, cleaned, cubed
  • 2 large onions
  • 12-15 whole red chilies
  • 2-4 tsp red chili powder (acording to your taste)
  • 5 cloves
  • 10-12 curry leaves
  • 1 tsp cumin seeds
  • 8 garlic cloves
  • 2 inch ginger pieces
  • 1 cinnamon stick
  • 1 tsp poppy seeds
  • 10 peppercorns
  • ½ star anise
  • 1 tbsp tamarind pulp
  • pinch of sugar (or to taste)
  • 5 tbsp vinegar
  • ½ tsp turmeric powder
  • 1 tsp salt, or to taste
  • ¼ cup vegetable oil
  • 1 tbsp ginger julienned, to garnish
  • 1 tbsp coriander leaves, chopped, to garnish

How to make Goat Vindaloo:

  1. Wash, clean and cut the meat.
  2. Place dry chilies, black peppercorns, cumin seeds, poppy seeds, ginger, garlic and tamarind, vinegar and 1 tbsp water in a grinder to make a smooth paste. Then rub the spice mixture on to the mutton and marinate for about 1 hour.
  3. Heat the oil in a cooking pot. Add chopped onions and fry on medium heat for about 12-14 minutes or until golden brown.
  4. Then add the marinated meat with all the spice mixture and sauté for 8 minutes.
  5. Add about 4 cups of water, curry leaves, cinnamon stick and salt to taste and cook on low heat for at least 45 minutes or until meat is tender.
  6. Serve hot with rice or roti.

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