Mutton 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.
Vindaloo 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.
Gulai 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.
Vindaloo 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.
Mutton 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.
Indonesian 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.
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.
- 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):
- 12 shallot
- 6 garlic
- 2 cloves garlic
- 6 cayenne pepper
- 2 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE
- 4 cm ginger
- 3 cm galagal
- 3 cm turmeric
- 4 candlenuts
- salt to taste
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.
- 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
- Continue stirring the mixture until the oil is separated or driven off from the mixture
- 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