Entree: South Africa – Durban Indian – Mutton Vindaloo (Spicy marinated mutton curry with tangy vinegar and warm whole spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) mutton shoulder, cut into 1 to 1.5 in (2.5–3.8 cm) pieces
- 1 cup (240 ml) plain white vinegar
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) ghee or additional vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 6 dried red chilies, seeds removed for less heat (or 8 for hotter) soaked in warm water 10 minutes
- 1 tsp (5 ml) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) black peppercorns
- 1/2 tsp (1 g) ground turmeric
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 4 cloves
- 1 tsp (5 g) brown sugar
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1 cup (240 ml) water or low-sodium beef stock
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Make the vindaloo paste: drain soaked chilies, then grind chilies, mustard seeds, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon, turmeric, 1/4 cup (60 ml) vinegar, brown sugar, and 1/2 tsp (3 g) salt in a spice grinder or blender to a smooth paste, adding a little oil or water if needed.
2. Marinate the mutton: toss mutton pieces with the paste and remaining vinegar in a bowl, cover, and refrigerate at least 2 hours or preferably overnight.
3. Brown aromatics: heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 ml) ghee in a heavy pot over medium heat. Add chopped onion and sauté until golden, about 8–10 minutes. Add minced garlic and grated ginger and cook 1–2 minutes until fragrant.
4. Add marinated mutton and sear: add the marinated mutton (including any remaining marinade) to the pot and increase heat to medium-high. Sear until pieces are browned on all sides, about 6–8 minutes.
5. Simmer: add 1 cup (240 ml) water or stock, stir, bring to a simmer, reduce heat to low, cover, and cook gently 60–90 minutes until mutton is tender. Stir occasionally and add a splash more water if it becomes too dry.
6. Add potatoes (optional): if using potatoes, add the cubed potatoes about 25–30 minutes before the end of cooking so they become tender without falling apart.
7. Adjust seasoning and finish: taste and adjust salt and a touch more sugar or vinegar if you want brighter tang. Cook uncovered 5–10 minutes to thicken sauce if needed.
8. Serve: garnish with chopped cilantro and serve hot with steamed rice, roti, or dhall.