Vindaloo is an Indian curry dish popular in the Goa region. This version uses mutton.

Mutton vindaloo
Servings:Serves 4
Calories per serving:742
Ready in:2 hours
Prep. time:15 minutes
Cook time:1 hour 45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st January 2013

Best recipe review

Garlicy, but good 🌢🌢🌢


Made my lips tingle! Jerry


Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


  1. Grind in a mortar or coffee grinder the cumin seeds, chillies, peppercorns, cardamom seeds, cinnamon, mustard seeds and fenugreek.
  2. Place the ground spices in a bowl with the vinegar.
  3. Heat oil the in a pan, over a medium heat.
  4. Add the onions and fry, stirring frequently, until they turn brown and crispy.
  5. Leave the oil in the pan and blend the onions with 3 tablespoons water.
  6. Add this puree to spices - the mixture can be frozen at this stage if desired.
  7. Grind the ginger and garlic with a little water
  8. Reheat the oil, brown the meat cubes then remove them from the pan.
  9. Add the ginger and garlic paste to the oil for a few seconds, then the turmeric and coriander
  10. Add meat and all its juice, the vindaloo spice and the water.
  11. Bring to a boil, cover and cook until the meat is tender.

Serving Suggestions

Serve with plain basmati rice and cooked vegetables of your choice.

Chef's notes

Comments were that could have done with a tad more chilli and ginger.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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