Vindaloo is the first choice for any lover of spicy food in America. It’s a Goan–Portuguese speciality that has found its way around the world because of its balance of spice and sourness.
Historically, this dish was cooked by the Portuguese using vin (wine) and alhoo (garlic). However, as the dish made its way to Indian homes, a major discrepancy crept in and changed the entire meaning of the term. The Indians took it to be ‘vin’ (short for vinegar) and ‘aloo’ (the Hindi word for potato). Vindaloo in India has been made with potatoes ever since, even though traditional vindaloo does not include the vegetable. In fact, in the US, if a vindaloo is brought to an Indian guest’s table without potatoes, it is sent right back to the kitchen.
This recipe is a cross between the two versions—the authentic Portuguese one and the adapted Indian one.
600 g mutton, boneless
Marinade
½ tsp salt or to taste
1½ tsp ginger–garlic paste
1 tsp turmeric powder
Spice paste
3 tbsp oil
30 dried red chillies
40 cloves
5 × 1" sticks cinnamon
40 black peppercorns
1½ tsp cumin seeds
40 cloves garlic, finely chopped
6 tbsp white vinegar
Curry
4 tbsp oil
2 (large) onions, finely chopped
2 (large) tomatoes, finely chopped
3 cups mutton stock
1½ tbsp sugar
1 tsp salt or to taste
Clean meat and wash well. Cut into 1½" pieces.
Marination In a mixing bowl, combine marinade ingredients and mix well. Add mutton and mix till well coated. Set aside to marinate for 20 minutes.
Spice paste Meanwhile, put oil for spice paste in a frying pan over medium heat. When hot, roast red chillies, cloves, cinnamon, peppercorns, cumin seeds and garlic separately till fragrant. In a grinder, combine roasted spices with vinegar and grind to make a fine paste. Add 1–2 tbsp of water, if required.
Curry Put oil in a pan over medium heat. Add onions and sauté till golden. Add tomatoes and cook till they soften. Mix in ground spice paste and marinated meat and sauté for 5 minutes. Pour in stock and cook, stirring periodically, till mutton is tender and the gravy thickens. Mix in sugar and salt and cook till sugar dissolves. Serve hot with pav or dinner rolls.