Mutton Vindaloo

INGREDIENTS

• 500g Mutton Shoulder
• 4 tbsp Red Wine Vinegar
• 4 cloves Garlic
• 2 tbsp Fresh Ginger
• 2 tsp Dried Red Chilli
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 0.5 tsp Ground Cinnamon
• 0.25 tsp Ground Clove
• 0.5 tsp Ground Black Pepper
• 2 Onion
• 4 tbsp Vegetable Oil
• 600ml Water
• 2 tsp Salt
• 300g Basmati Rice

STEPS

1. 1

   Combine 4 tbsp of red wine vinegar, 4 cloves of garlic (minced), 2 tbsp of fresh ginger (grated), 2 tsp of dried red chilli, 2 tsp of ground cumin, 2 tsp of ground coriander, 0.5 tsp of ground cinnamon, 0.25 tsp of ground clove, 0.5 tsp of ground black pepper and a pinch of the 2 tsp of salt in a bowl. Add 500g of mutton shoulder and coat thoroughly. Cover and refrigerate for at least 60 minutes, or overnight for a deeper flavour.

   ⏱ 60 min

2. 2

   Heat 4 tbsp of vegetable oil in a heavy saucepan over medium heat. Add 2 onions (finely sliced) and cook for 8 to 10 minutes, stirring often, until deep golden brown.

   ⏱ 8 min

3. 3

   Add the marinated 500g of mutton shoulder and cook for 8 to 10 minutes, turning regularly, until browned on all sides.

   ⏱ 8 min

4. 4

   Add 600ml of water and the remaining 2 tsp of salt. Bring to a simmer, cover, reduce the heat to low and cook for 45 to 50 minutes, stirring every 10 minutes, until the mutton is tender and no pink remains near the bone. If the sauce becomes dry before the meat is tender, add a small splash of water.

   ⏱ 45 min

5. 5

   Meanwhile, rinse 300g of basmati rice until the water runs mostly clear. Cook it in plenty of boiling water for 10 to 12 minutes, until the grains are tender but still separate. Drain well and rest for 5 minutes.

   ⏱ 10 min

6. 6

   Remove the lid from the vindaloo and simmer for 5 to 8 minutes, until the sauce is thick enough to coat the mutton. Taste and adjust salt if needed. Serve hot with the basmati rice.

   ⏱ 5 min