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.
#vindaloo #SundayAfternoonCooking
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Lamb Vindaloo Recipe - Goan Mutton Vindaloo
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Simple Indian Chicken Vindaloo Recipe From Chef Ranveer Brar
The tour of the flavours of the world with Ranveer Brar is far from over but today we've come to a special country, none other than our very own, India. Among the numerous finger-licking delicious Indian dishes, super chef Ranveer Brar has chosen a very special dish to teach you, and it’s called Chicken Vindaloo. Let’s get cooking.
Quick recap of the recipe:
- Grind 1 cup red chillies in a mixer
- Add ½ tablespoon black pepper to the chilli paste
- Add ½ tablespoon coriander
- Add ½ tablespoon cumin
- Add ½ tablespoon ginger
- Add 2-3 garlic
- Grind them all to make paste
- Add 1 tablespoon of vinegar
- Grind again
- Take 500-gram chicken in a bowl
- Mix the paste with the chicken well
- Chop 1 onion
- Add 1 tablespoon oil in a pan
- Add the onions to the pan
- Add the chicken
- Add water
- Plate it
- Garnish with coriander leaves
- Add some yoghurt
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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.
#lambcurry #curry #chickencurry #lambchops #lamb #desifood #naan #chickenwin #keema #tikka #sizzler #kebab #prawnpakora #muttoncurry #foodstagram #foodblogger #prawnsizzler #indianrestaurant #yummy #vindaloo #curry #korma #chicken #indian #lambvindaloo #portugueseincfluenced #spicy #tangy #vindaloosauce
Lamb Vindaloo Recipe | Mutton Vindaloo | Spicy Lamb Curry | Restaurant Style Mutton Curry | Cookd
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Lamb Vindaloo is a spicy #LambCurryRecipe. This #LambVindaloo is made with tender chunks of mutton marinated in a spicy and aromatic masala and cooked in a clay pot. You can now make this tasty #MuttonVindaloo with Cookd’s simple recipe and serve it hot with rice/dosa/paratha. Do try this recipe and share your feedback with us.
Lamb Vindaloo Recipe:
Mutton/ Lamb - 1 kg
Onion (chopped) - 1 cup
Hot Water - 1 Cup
Salt - 2 tsp
Sugar - 1 tsp
Oil - 4 tbsp
For the paste:
Kashmiri Dried Red Chilli - 10 nos
Dried Red Chilli - 8 nos
Onion (roughly cut) - 1 Cup
Peppercorn - 1 tbsp
Coriander Seeds - 1 tbsp
Cloves - 10 nos
Cinnamon - 2-inch Piece
Cumin Seeds - 2 tsp
Garlic - 15 cloves
Ginger (roughly cut) - 1-inch piece
Vinegar - 3 tbsp
Cooking Instructions:
1. Heat 2 tbsp of oil in a pan. Add all the ingredients needed for the paste, except the vinegar. Cook until it is fragrant.
2. Once they cooled down a little, add them to a mixer jar. Add vinegar and grind to a paste.
3. Marinate the mutton with the paste for at least 2 hours. It tastes best when marinated overnight.
4. In a pan, heat 4 tbsp oil and add the chopped onions and saute until it starts to brown.
5. Add the marinated mutton. Cook for 5 minutes, stirring occasionally. Add 2 tsp of salt and sugar.
6. Add water and bring it to a boil. Cover and simmer on medium-low heat for 45 minutes, or until the mutton is well cooked and tender. Stir occasionally to make sure it is not sticking to the bottom of the pan.
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Lamb Vindaloo being cooked by Richard Sayce at Bhaji Fresh | Misty Ricardo's Curry Kitchen
*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at plus see below for links to order) ***
Bhaji Fresh Takeaway, Warrington, December 2021
Lamb Vindaloo - I (Richard Sayce) am at Bhaji Fresh again cooking a very hot Vindaloo to Chef Abdul's recipe. This version is essentially a Madras curry with more chilli powder in it. It's far from the authentic Indian vindaloo, but very delicious not to mention super hot!
I have a Vindaloo recipe in my book Curry Compendium, ideal for cooking at home. I also made a YouTube recipe video:
This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos:
For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links:
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Thanks to Abdul for giving me access to the kitchen and showing me around.
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