Make a Perfect Vindaloo Mutton Curry

Using Mutton, instead of lamb,in a curry,gives a delicious sauce,especially if you chop meat into chunks including the bones,it is a stronger taste than lamb,and not so easy to buy but can be found under the Hal Hal meat dept.I love the texture and taste of mutton but it does need a long slow simmer to tenderise the meat,but the end result is well worth the wait.

mutton Vindaloo cauliflower and rice

MUTTON VINDALOO CURRY

Ingredients-2 servings

1) 500 g of mutton,chopped into small chunks including bones
2) 1 large onion,sliced thinly

curry cooking in a wok

3) 1 inch of green fresh ginger,peeled and grated
4) 4 garlic cloves,peeled and crushed to a pulp
5) 1 tbsp of hot curry powder
6) 1 tsp paprika
7) 1 tsp cayenne or red chili powder
8) 1 tsp turmeric powder
9) 1 tsp cumin powder
10) 1 tsp coriander powder
11) 1 star anise (optional)
12) 6 cardamom pods crushed
13) 1 bay leaf
14) 1 tsp mustard seeds
15) 4 cloves
16) 1 piece cinnamon bark
17) 2 tbsp malt vinegar
18) 2-3 tsp of cooking oil( choice optional)or ghee can be used
19) chopped chilies,choice is yours depending how hot you require the curry,Naga chilies give a good flavour and heat,try using one to two to start with as more can be added at end of cooking to taste
20) cup of coconut milk or coconut cream or plain yoghurt
21) salt to taste
22) a bunch of washed and chopped fresh coriander to add at end of cooking
23) 1 tsp coriander seeds
24) 1 tsp mango chutney ( optional give a sweeter taste to curry)
25) 1-2 tsp tamarind paste (optional gives a sweet sour taste to curry
26) 2 tbsp tomato purree
27) 4 chopped tomatoes
28) 1 dsp garam masala to be added at end of cooking


METHOD

a) in a dry large pan or wok,heat mustard seeds,bay leaf,cloves,coriander seeds,cinnamon bark,cardamom pods,anise if using,over a medium heat till they release their aroma,about 2 minutes,remove from heat

b) dust mutton in cornflour,add oil to pan and stir fry till meat seals and colours,remove and put meat to one side

c) add onion,ginger and garlic to a blender and a tbsp of water,blend to a paste

e) add more oil to pan and paste,stir fry for 5 minutes to take rawness from paste

f) add tomato puree,stir fry 1 minute

g) add all powder spices except garam masala and a little water if sauce is too dry,stir fry 2 minutes

g) put meat back in the pan and stir to cover in sauce

h) add tamarind,chopped tomatoes,mango chutney,malt vinegar,salt,chilies,with or without seeds

i) add a cup of water,stir in adding more water when needed during cooking 

j) simmer on a low heat 2-3 hours until meat is tender,testing often and adding more water when needed

about 1/2 hour before end of cooking add coconut milk or yoghurt

k) when cooked stir in coriander and garam masala

Serve with pilau,or basamati  rice and nann bread