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Vinthaleaux

Vinthaleaux is a traditional Indian recipe (from Goa) for a classic Vindaloo-style dish of mutton cooked in a meat stock and vinegar base with spices, gonion and garlic. The full recipe is presented here and I hope you enjoy this classic Indian version of: Vinthaleaux.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating:

Tags : CurrySpice RecipesMutton RecipesVegetable RecipesIndian Recipes

This is actually a variant of Vindaloo, and is a product of the late 1800s, where the Goan cooks of the British Raj Frenchified the name of Vindaloo to make it sound more 'posh'. However, it's still basically meat cooked in a spiced garlic and vinegar sauce. Though it's closer to the Goan version than the Anglo-Indian variety, which is much more highly-spiced with chillies.

Ingredients:

500g mutton, cut into small pieces
1 tbsp ghee, butter or mustard oil
1 large onion, sliced
4 garlic cloves, chopped
2 tsp ground cumin seeds
1 tsp ground mustard seeds
1/2 tsp hot chilli powder
200ml meat stock
1/2 tsp salt
1 tsp brown sugar
2 dessert spoons vinegar
3/4 tsp ground turmeric

Method:

Heat the ghee, butter or mustard oil in a pan. Add the onion and fry for about 5 minutes, or until golden brown. Add spices, garlic and fry for 2 minutes then add the mutton and fry until browned all over. Pour in the stock then stir in the salt and sugar.

Bring to a boil, cover the pan and cook for 25 minutes, or until the mutton is tender. Just before serving add the vinegar. Serve hot, accompanied by rice.