Goan mutton vindaloo

Tom Parker Bowles flavour-packed vindaloo was inspired by Indian cookery writer Camellia Panjabi
By Tom Parker Bowles
Goan mutton vindaloo
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 15-20 red chillies, soaked in cold water to soften, drained (alternatively use 3½ tbsp cayenne pepper)
  • 1 tsp cumin seeds
  • 6 cloves
  • 5 cm peice of cinnamon
  • 10 peppercorns
  • 1/2 star anise
  • 1 tsp poppy seeds
  • 2.5 cm peice of root ginger, finely chopped
  • 6 plump cloves garlic, finely chopped
  • 1 tbsp tamarind paste
  • 4 tsp cider vinegar
  • 700 g mutton
  • 65 ml vegetable stock
  • 3 medium onions, finely chopped
  • 1/2 tsp jaggery, or to taste
  • 15 curry leaves
  • boiled rice, to serve


1. Grind all of the spices, ginger, garlic and tamarind with the vinegar in a pestle and mortar to make a smooth paste.

2. Rub a little of the spice paste and a splash of water onto the mutton and leave for 15 minutes.

3. Heat the oil in a large pan and fry the onions for about 15-20 minutes, or until brown. Add the remaining spice paste and fry for a further 5 minutes, stirring continuously. Add a couple of tablespoons of water if the mixture starts to dry out.

4. Add the mutton and fry in the spice mixture for 5 minutes. Add 800ml of water, salt, to taste, and the jaggery. Simmer over a low heat until tender. Stir in the curry leaves and simmer for 3-4 minutes.

5. Serve with boiled rice

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