Goa Mutton Vindaloo गोवा मटन विंदालु - Panjabi
Ingredients
Spice paste
- 20 Dried Kashmiri chili soaked to soften
- 1 inch Ginger
- 5 cloves Garlic
- 1 tbsp Tamarind pulp
- 4 tbsp Cider vinegar
Whole spice to blend for paste
- 1 tsp Cumin seeds
- 6 Whole cloves
- 5 cm Cinnamon powder
- 10 Black pepper
- 1 tsp Pavot seeds
Vindaloo
- 3 Onions finely chopped
- 700 g Mutton diced
- 4 cup Water
- ½ tsp Palm sugar
- 15 Curry leaves
Instructions
- Prepare the spice paste by blending the whole spice before adding to the other ingredients and the soaked chilies.
- Mix a little of the spice paste with the mutton and let sit for at least 15 minutes.
- Heat oil in a pot. Add onions and let brown for 15-20 minutes.
- Add spice paste mix to the pot. Mix and cook for 5 minutes. Add water if necessary.
- Add the mutton. Mix and cook for 5 minutes.
- Add 4 cups of water, palm sugar and salt to taste. Mix and cook at low until the mutton is ready.
- Add the curry leaves and cook for 5 minutes.
- DONE!