Its Originaly Pakistan dish. Lamb spicy dish with yogurt. But i made some modification by adding potato and changed yogurt into tomato, hmmm yummy. Served with naan or chapati :)
1. Coriander seeds-1Tspn
2. Cumin seeds -1Tspn
3. Mustard seeds-2Tspn
4. Turmeric powder-1tspn
5. Dry red chillies-10
6. Coconut grated fresh or (dessicated)-1/3 cup
7. Fresh Ginger-Garlic paste-1tbspn
9. Cinnamon-1 inch
10. Cloves-6 whole
11. Onions-1 Cup (finely chopped)
12. Red paprika -1 tbspn
14. Water- 1cup, juice of 1 lemon
15. salt-as per taste
- Combine coriander, cummin, mustard, coconut, red chillies, grind it to afine powder.
- Add Turmeric, lime juice and half of the ginger-garlic paste & mix, wash thoroughly & then pressure cook the mutton by adding half-a-teaspoon turmeric powder for 1 whistle (mutton should be half cooked), then marinate with the paste mixture.
- Coat each piece well.
- Heat oil in a pan or kadai over medium flame.
- When it is heated add cloves, cinnamom & onions, fry until light brown then add ginger-garlic paste stir in for a second and then add the marinated mutton pieces to it reseving liguid, cook for 4-5mins.
- Mutton should be well seared.
- Add paparika, jaggery, salt & reserved liguid and bring the contents to boil.
- Cook on medium until mutton becomes tender.
- Serve this spicy vindaloo with Plain or Ghee rice, Pulav or Steamed Iddiappam (Indian rice noodles) or any kind of rotis or Parathas, homemade naans.