Mutton Vindaloo Bunny Chow

Super flavourful mutton vindaloo served in bread cups. This is a Sanjeev Kapoor exclusive recipe.

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Mutton Vindaloo Bunny Chow

Main Ingredients Boneless mutton, Bread loaf
Cuisine Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Mutton Vindaloo Bunny Chow

  • 1 kilogram Boneless mutton cut into 1 inch cubes
  • 2 large Bread loaf uncut
  • 10 Garlic cloves
  • 1 inch Ginger
  • 1 inch Cinnamon
  • 6-7 Dried red chillies
  • 1 teaspoon Turmeric powder
  • 2-3 tablespoons Oil
  • 2 medium Onions chopped
  • 2-3 Green cardamoms
  • 3-4 Cloves
  • 5-6 Black peppercorns
  • 3-4 Green chillies slit
  • to taste Salt
  • 2 medium Potatoes peeled, quartered and fried
  • 4 tablespoons Malt vinegar
  • 1 teaspoon Sugar


  1. Blend together garlic, ginger, cinnamon, dried red chillies and turmeric powder with some water to a smooth paste.
  2. Heat oil in a non-stick pan. Add onions and sauté till translucent.
  3. Add mutton cubes, cardamoms, cloves, peppercorns and green chillies and mix well. Add salt and mix.
  4. Add 2 cups water, mix, cover and cook for 5-6 minutes. Add the spice paste, mix well and cook till the mutton is tender.
  5. Add potato and mix. Add malt vinegar and sugar, mix well and cook for a minute. Remove from heat and set aside.
  6. Halve the bread loaves, scoop out the centre and prepare bowls. Fill in the mutton vindaloo in each, garnish with coriander leaves and serve hot.