Mutton Vindaloo Recipe

• 3 tsp Cumin Seeds (Jeera)
• 12 dry Kashmiri Chilies
• 2 Potatoes (boiled, peeled and cut into fours)
• 1/2 tsp Turmeric Powder
• 2 pods Cardamoms
• 1 kg (38 ounce) Mutton
• 3 tsp Ghee
• ½ cup Coriander Leaves (chopped)
• 1/2 Onion (finely sliced)
• 10 pods Garlic (chopped)
• 2 Cup (236 ml) Water
• 1 Ginger (small piece)
• Vegetable Oil (as required)
• 2 tbsp Vinegar
• Salt to taste

• Cut the mutton into ¾ cubes.
• Marinate the mutton with oil, vinegar, turmeric, salt and keep it aside for 1 hours.
• Make a paste with cumin seeds, kashmiri chilies, cardamoms, ginger.
• Heat oil in a pan and fry sliced onion till brown.
• Add coriander leaves and stir.
• Put the paste that made above into the oil and fry it.
• Stir frequently.
• Add meat and salt to taste to the paste.
• Cover the pan with the lid.
• Let the meat cook in its own gravy till the meat turns soft.
• Add the potatoes to the meat.
• Simmer for 10 minutes.
• At the end put some ghee and stir well.