As kids, mom would make pork vindaloo often as it was my dad’s and middle sister’s favourite dish, We used to order this bread wala naan from the bakery and gobble the vindaloo with it. My eldest sister is a vegetarian (delivered at the wrong address maybe :P) and she would eat the creamy potatoes from any non veg dish but couldn’t digest meat.
I am not a big fan of pork as find it quite fatty though loooovvvee Bacon anytime. When I started cooking, I decided to use mutton instead of pork. And it tastes as delicious as I remembered it.
Super spicy, delicious and the perfect tang. Goan mutton vindaloo. Adjust spice levels as per your choice and if you have Goan fermented vinegar, it will add wonders to your dish. That gravy is the perfect place for the pav to swim in
1 kg mutton
15-20 Kashmiri dried red chillies
1 tsp rye
1/4 cup vinegar
2 star anise
1 bay leaf
6 curry pata
6 whole baby potatoes or 2 big potatoes chopped to big pieces.
- mix together ingredients 2-8 with little water in a mixer to a fine paste
- heat oil in cooker, add ingredients 9-12. When it sizzles, add the masala, salt, haldi and mutton.
- add very little water and pressure cook to 2 whistles. Lower gas and cook for 10-15 mins or on quality of mutton
- semi cook the potatoes separately
- when pressure drops, open the lid and check if the mutton is 90% cooked. If not give it a few more whistles.
- When done, add the potatoes and adjust seasoning.
- cook for some time to dry out excess liquid.