Mutton Vindaloo Recipe: Authentic Goan Spicy Curry With Bold, Tangy Flavors

Try this authentic Mutton Vindaloo recipe made with traditional Goan spices, vinegar, and slow-cooked mutton. A fiery, tangy curry perfect with rice or bread.

By Amit Kaul
Location: India
Published on: January 17, 2026

 

Introduction

Mutton Vindaloo is one of the most iconic dishes from Goan cuisine, celebrated for its intense heat, deep red color, and signature tangy punch. Unlike many creamy Indian curries, Vindaloo is a bold, vinegar-forward dish that traces its origins to Portuguese culinary traditions, adapted over centuries to suit Indian spices and local ingredients.

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Traditionally prepared with pork, Vindaloo has evolved across India, with Mutton Vindaloo emerging as a favorite for its rich flavor and slow-cooked tenderness. Highly searched and frequently featured on Google Discover, this dish appeals to spice lovers, food explorers, and fans of regional Indian cuisine.

Authentic Mutton Vindaloo Recipe

Preparation Time

25 minutes

Cooking Time

70 minutes

Servings

4 people

Ingredients

For Mutton

1. 1 kg mutton (bone-in, curry cut)
2. Salt to taste

For Vindaloo Masala (Marinade)

1. 10–12 dried red chilies (Kashmiri preferred)
2. 6 garlic cloves
3. 1-inch ginger
4. 1 tablespoon coriander seeds
5. 1 teaspoon cumin seeds
6. 6–8 black peppercorns
7. 4 cloves
8. 1-inch cinnamon stick
9. ½ teaspoon turmeric powder
10. 3 tablespoons palm vinegar or white vinegar

For Cooking

1. 3 tablespoons oil
2. 2 medium onions (finely chopped)
3. 1 teaspoon sugar (optional, to balance acidity)

Step-by-Step Cooking Method: Mutton Vindaloo recipe

1. For twenty minutes, soak dried red chilies in boiling water.
2. Grind soaked chilies with garlic, ginger, whole spices, turmeric, and vinegar into a smooth Vindaloo paste.
3. Marinate the mutton with the prepared paste and salt. Get at least two hours of rest (ideally overnight).
4. Heat oil in a heavy-bottomed pan. Add chopped onions and sauté until golden brown.
5. Add marinated mutton and cook on high heat for 10 minutes, stirring frequently.
6. Reduce the heat, add water as required, cover, and slow-cook until the mutton is tender.
7. Add sugar if needed and simmer uncovered until the oil surfaces.
8. Adjust salt and vinegar for taste before serving.

What Makes Mutton Vindaloo Unique

Unlike restaurant-style versions overloaded with tomatoes and potatoes, authentic Vindaloo contains no tomatoes. The dish derives its tanginess from vinegar and its heat from dried red chilies. The slow-cooking process allows the spices to penetrate the meat, creating a curry that is sharp, spicy, and deeply flavorful.

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Mutton Vindaloo consistently trends across search engines and food platforms because of its authenticity, historical background, and growing global interest in traditional Goan recipes.

Serving Suggestions

1. Serve hot with steamed rice or Goan poi bread
2. Pair with sannas or crusty pav bread
3. Place lemon wedges and onion slices on the side.

Pro Tips for Perfect Vindaloo

1. Use Kashmiri chilies for color without excessive heat
2. Palm vinegar delivers the most authentic flavor
3. Allow the curry to rest overnight for a deeper taste

 

 

 

About the Author

Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.