Recipe Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit (Kari Kambing India dengan Kentang dan Nangka Muda)

mutton vindaloo curry recipe lamn goat shank sour curryMutton Vindaloo Curry Recipe. Vindaloo is an spicy Indian curry, originally from Goa or Goan people.Vindaloo got a very rich flavour, hot, sweet, sour and spicy.  The tangy flavour on mutton vindaloo curry comes from the addition of vinegar and also ppureed tomato. Authentic vindaloo usually didn’t got much chili or cayenne pepper on it, that’s made the curry mildly hot and spicy. Instead of mutton (lamb or goat), vindaloo curry usually made if chicken, fish, prawn ot even eggplant or tofu for a vegan version.

recipe mutton vindaloo curry indian style goat lamb curry with tomato potato jackfruit gulai kambing kari acehVindaloo  derived from the Portuguese dish called carne de vinha d’alhos or braised meat  (usually pork), with wine and garlic. In India, people adjust the dish with palm vinegar instead of  red wine and add  chillies on the curry broth, alongside other spices and then called it Vindaloo. Vindaloo used to called vindalho or vindallo too.

resep kari kambing india vindaloo gulai nangka kentang sour curry lamb goat mutton shankGulai kambing or kari kambing is the Indonesia names for mutton curry. Previously, i made my Gulai Kepala Kambing or Goat Head Curry, the basic spice paste ingredients is the same with Indonesian Beef Rendang and also Kalio (Indonesian Thick Beef  Curry) but the broth in kalio is thicker due to the longer cooking process than gulai and once the cooking process is continued until the coconut broth caramelized then it’s become rendang.  The difference beetween Indonesian kari kambing mutton curry with Indian vindaloo curry is lots and lots of cayenne chilli pepper on the kari kambing spice paste. In Indian mutton vindaloo the sourness comes from the tomato puree and vinegar, while in the kari or gulai kambing we used asam gelugur or asam kandis Garcinia xanthochymus fruit instead.

recipe vindaloo curry mutton lamb goat shank goan potato curry recipeVindaloo curry has gained popularity outside of India, where it is almost served on every Indian restaurant menus around the world. Vindaloo curry spiciness and hotness usually refers to the people;s preference in that courtry. In the wester country, vindaloo curry usually using chicken or pork with less chili or cayenne pepper, while here in Indonesia, we prefer it’s kicking spicy and hot with goat or lamb meat.

resep gulai kambing nangka muda kentang kari aceh india vindaloo curry goan mutton lamb shank coconut milk chiliMutton vindaloo curry usually contain cubed potato or whole baby potato on it.  maybe it’s related to the name “aloo” which means potato in Hindi or Indian languanges. I also add some cubed unripe jackfruit or nangka muda, which is a common accompanion for meat curry here in Indonesia. In contrast, originally vindaloo curry do not include potatoes on it.

mutton vindaloo curry Goan indian lamb goat shank leg curry spicy potato jackfruin gulai kaki kambing

vindaloo curry recipe mutton lamb goat shank spicy coconut milk curry potato jackfruit kari kambing india aceh nangka kentangIndonesian style vindaloo curry maybe more similiar with bangladeshi tindaloo curry and phall because it’s contain more chilies. These two kind of vindaloo is considered too hot and spicy for western people, you know; asian can beat the heat of the chilies or cayenne pepepr but not with peppercorn, while the westerd do the opposite. So, you’ll find a mild vindaloo curry in Indian restaurant unless you ask for more spiciness and hotness by special reques tpriorly dinner.

Indian mutton vindaloo curry goat lamb shank fall off bone sweet sour curry tomato potato kari kaki kambing

lamb vindaloo curry recipe sweet sour curry goat mutton shank potato

Making homemade mutton vindaloo curry is so easy, first you should choose your favourite cut of lamb or goat. If you prefer more gamey, choose goat and lamb for less gamey flavour. All part of the mutton can be use for making vindaloo curry, the meat, the bone, even the internal organs, but i prefer the shank for my vindaloo curry. I personally considered myself as a goat person, while my sister prefer it’s less gamey, so i use two lamb shank and two goat shank. The size  of lamb shank is much more bigger than the goat shank, so you should remove the goat shank first from the broth because it’s smaler and made it more faster to tenderize than the lerger lamb shank.

recipe mutton vindaloo curry lamb goat shank potato sour coconut curry tomato gulai kambing khas india acehIndian Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit Recipe:

Ingredients:

  • 4 mutton shank (i’m using 2 lamb shank and 2 goat shank)
  • a pinch of saffron, i’m quite generouse with this pricey spice
  • 1 stems curry leaves
  • 2 kaffir lime leaves, deveined
  • 1 can tomato, pureed
  • 2 tbsp palm vinegar
  • 1 lemongrass, bruised
  • 2 cups coconut milk
  • 4 cups water
  • 1 large ripe tomato, diced
  • 2 tbsp vegetable oil
  • 2 large potato, cubed
  • 300 gr unripe jackfruit, cubed

Vindaloo Curry Spice Paste (Bumbu Gulai Kambing):

How To Make Vindaloo Mutton Curry with Goat and Lamb Shank:

    • Heat up the oil, saute the vindaloo curry spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.

    step by step making beef rendang daging sapi cara membuat rendang

    • Pour about  1/2 cup coconut milk, add lemongrass, kaffir lime leaves, bay leaves and turmeric leaves, let the vindaloo curry  boil and slightly evaporated

    step by step cara membuat rendang daging sapi

    • Continue stirring the mixture until the oil is separated or driven off from the mixture

    beef rendang recipe step by step recipe photos

    • Add the lamb and goat shank, saffron, canned tomato puree, vinegar, potato an jackfruit
    • Pour the remaining coconut milk and water, bring to boil
    • Simmer  and continue to stir it gently until the  broth is thicken.
    • You may see  the oil is driven out from the sauce after cooked for 2 hours, remove the goat shank first once it tender and continue to cook it about 30 minutes to one hour until the lerger size lamb shank is tender too
    • Discard the lemongrass, bay leaves and kaffir lime leaves.
    • Serve the Indoan mutton vindaloo curry  with potato and jackfruit with steaming hot rice

 

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37 thoughts on “Recipe Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit (Kari Kambing India dengan Kentang dan Nangka Muda)

  1. Hi Dedy, wow… this kambing kentang nangka is so beautiful. Just the color of the gulai is already see me telan air liur. Very tempting and irresistible. Thumbs up to you and regards🙂

  2. I love vindaloo! And lamb or goat is the best, IMO. And I do like it spicy, although probably not as spicy as some prefer. Great dish — thanks.

  3. I have made a few lamb shanks, but really only “French” or “Italian” style – what a fabulously powerful dish! Great for these grey autumn days that are creeping up!

  4. Dede, the meat looks meltingly delicious in your outstanding recipe – what a flavorful dish this must be. I would so love to enjoy a plate of your vindaloo some day – everything looks just amazing , dear friend! And what a lovely presentation too – making me rather hungry on this Thursday morning!
    Thank you for sharing!
    Andrea

  5. Wow, this looks incredible…and lamb is one of my favorite dishes. I just returned back from China, and tonight I get to have some Indian food I have missed so much!

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