Indian Vindaloo (Curry)

Ingredients:

• 1 lb Mutton (such as chuck or brisket), cut into 1-inch cubes

• 2 tablespoons vegetable oil or ghee

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon ginger, grated

• 2 tablespoons white vinegar

• 1 teaspoon sugar

• Salt, to taste

Vindaloo Spice Mix:

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon black pepper

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon fenugreek seeds

• 1-2 dried red chilies (adjust for spice level), crushed

Directions:

1. In a small bowl, mix the vinegar with the sugar and set aside. Combine all the spices for the Vindaloo Spice Mix in another bowl.

2. Heat oil or ghee in a large pot over medium heat. Add the mustard seeds and cook until they start to pop.

3. Add the chopped onions and cook until golden brown, about 5-7 minutes.

4. Add the garlic and ginger and cook for an additional 1-2 minutes until fragrant.

5. Stir in the Vindaloo Spice Mix and cook for 1 minute, allowing the spices to bloom.

6. Add the Mutton cubes, season with salt, and cook until browned on all sides.

7. Pour in the vinegar mixture, stir well, and add enough water to just cover the Mutton.

8. Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until the beef is tender and the sauce has thickened.

9. Adjust salt and spices to taste. Serve hot with rice or naan. Enjoy!