Sukha Mutton Vindaloo
Recipe Ingredients:
- 750 grams Lamb , boneless, cut into small pieces
- 1/2 teaspoon Turmeric powder (Haldi)
- 10 Whole Black Pepper Corns
- 4 Cloves
- 1 teaspoon Cumin seeds
- 1/4 inch Ginger , finely chopped
- 10 cloves Garlic , finely chopped
- 10 Dry red chillies
- 2 teaspoons Lemon juice
- 1 inch Cinnamon Stick
- 1/2 cup Sugarcane vinegar
- 4 tablespoon kisan canola cooking Oil
- 2 Onions , finely grinded
- Salt , to taste
- 1 tablespoon Brown Sugar (Demerara Sugar)
Recipe Method:
- To begin making the Sukha Mutton Vindaloo recipe, soak the black pepper, cloves, red chili, cumin seeds, ginger garlic in vinegar for atleast 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 till done.
- Heat oil in a heavy bottomed pa , add the cinnamon stick and add the onion paste. Fry till 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 hot.
- Serve Sukha Mutton Vindaloo as a side dish along with Chicken Curry and Whole Wheat Lachha Paratha for a weekend meal.