Ingredients – Vindaloo Paste :
8 Kashmiri Red Chillies
4 Madras Red Chillies
3/4 Cup Brown Vinegar
20 Garlic Cloves
1 inch Ginger
1/2tsp Turmeric Powder
1tbsp Cumin Powder
Other Ingredients :
500g Mutton
1/2tbsp Salt or as per taste
2tbsp Oil
1/4 Cup Brown Vinegar
1tsp Salt or as per taste
1/2tbsp Cumin Powder
1tsp Sugar
1/4 Cup Water
Method :
1. Soak kashmiri red chillies and madras red chillies for 1 hour.
2. Add soaked chilles along with the vinegar to a blender. Add garlic, ginger, turmeric and cumin powder. Grind to a fine paste.
3. Add mutton to a bowl. Add salt and ground paste. Mix well. Marinate overnight.
4. Heat oil in a pressure cooker. Add mutton pieces and fry mutton for 2 – 3 mins or till oil separates.
5. Add marinade and little water and mix well. Bring to a boil.
6. Add vinegar, salt as per taste, cumin powder and sugar. Mix well. Bring to a boil.
7. Close the pressure cooker. Take 4 – 5 whistles to cook mutton.
8. Serve with rice or bread.