Mutton Vindaloo is a traditional and tasty Goan recipe made with lamb meat in vinegar and spices. For "Sukha Mutton Vindaloo" recipe, spices are soaked in vinegar and then ground and the mutton pieces are marinated in this ground spice paste and lemon juice. The tangy taste of vinegar and meat pieces coated with spices makes this mutton recipe very special.
Serve Sukha Mutton Vindaloo as a side dish along with Goan Raw Banana Sabzi Recipe, Goan Chana Ros Recipe (White Peas Curry) and Steamed Rice for a Goan Style weekend meal.
If you like this recipe of Sukha Mutton Vindaloo, here are a few more Mutton recipes such as :
Cuisine: Indian
Course: Dinner
Diet: Non Vegeterian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok), Glass Mixing Bowl
Cooks in 30 M
Total in 50 M
To begin making the Sukha Mutton Vindaloo recipe, soak the black pepper, cloves, red chili, cumin seeds, ginger garlic in Sugarcane vinegar for at least half an hour.
Grind these soaked spices into a fine paste. Apply the paste, turmeric powder, lemon juice and salt to the mutton pieces.
Marinate for at least 6 hours or over night.
Cook the marinated mutton in a pressure cooker for 4-5 whistles and release the pressure naturally.
Heat oil in a heavy bottomed pan, add the cinnamon stick and add the onion paste.
Fry till the onions translucent brown in color then add the cooked mutton pieces, brown sugar and cook for few minutes till it is dry and attains a beautiful golden brown colour.
Serve Sukha Mutton Vindaloo as a side dish along with Goan Raw Banana Sabzi Recipe, Goan Chana Ros Recipe (White Peas Curry) and Steamed Rice for a Goan Style weekend meal.
"Sukha mutton vindaloo" could be served with pulao too and it could be stored in refrigerator for one week as contains vinegar as preservative.