Name: Goan Mutton Vindaloo
Yield: Serves 6
Cuisine: Indian
Ingredients: 15–20 dried red Kashmiri chillies, soaked in cold water for 15 minutes, drained; 1 teaspoon poppy seeds; 4 tablespoons vegetable oil; sea salt; 3 onions, finely chopped; 4 teaspoons cider vinegar; 2.5 cm/1 inch piece of root ginger, finely chopped; 800 g/1 lb 12 oz mutton (wether), cut into big chunks; 1 tablespoon tamarind pulp; boiled basmati rice, to serve; ½ teaspoon jaggery (or palm sugar), or to taste; handful of coriander, finely chopped; 15 curry leaves; 1 teaspoon cumin seeds; 6 plump cloves garlic, finely chopped; ½ star anise; 10 peppercorns; 5 cm/2 inch piece of cinnamon stick

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Ah, vindaloo, that ultimate test of pungency prowess, a curry so fierce that it batters its way through the fizzy fug of a 12-pint night. Nice. The curry house version is about extreme, one-note heat; forget delicate spicing and subtle technique, this is basically a Madras (itself an English Indian invention) with an extra dose of chilli powder. I have to admit a fondness for this culinary bovver b