Mutton Vindaloo - SK Khazana

Ingredients list for Mutton Vindaloo - SK Khazana

• 700 grams Mutton cut into 1½ inch pieces on the bone
• 8-10 Dried red chillies
• 1 tablespoon Garlic paste
• 1 teaspoon Cumin seeds
• 1 inch stick Cinnamon
• 10-12 Black peppercorns
• 8-10 Cloves
• 4 tablespoons Malt vinegar
• 1 tablespoon Ginger-garlic paste
• 1/2 teaspoon Turmeric paste
• to taste Salt
• 2 teaspoon Oil
• 2 medium Onoins finely chopped
• 2 medium Tomatoes blanched, peeled and pureed
• 1 teaspoon Sugar
• to serve Pavs
• for garnish Fired potato wedges

Method

1. Take dried red chillies, garlic paste, cumin seeds, cinnamon, black peppercorns, cloves and malt vinegar in a blender. Add sufficient water and blend to a fine paste.
2. Take mutton in a large bowl, add ginger-garlic paste, turmeric powder and salt and mix well. .
3. Heat oil in a deep non-stick pan, add onions and sauté till onions turn golden brown. Add the blended paste and mix well. Sauté for 1 minute on high heat.
4. Add tomato puree and sauté for 1 minute on high heat. Add the marinated mutton and sauté on high heat for 1-2 minutes. Adjust salt, add sugar and mix well. Rinse the blender jar with ¾ cup water and add to the mutton mixture. Mix well, cover and cook on medium heat for 20-25 minutes.
5. Transfer into a serving bowl, garnish with fried potato wedges and serve hot with pavs.