Mutton Vindaloo Bunny Chow | Sanjeev Kapoor Khazana

A spicy and tangy mutton preparation served in a bread bowl. Watch this video to find out how to make this recipe.

MUTTON VINDALOO BUNNY CHOW - (Serves - 4)

Ingredients

1 kg boneless mutton, cut into 1 inch cubes
2 large bread loaves, uncut
10 garlic cloves
1 inch ginger
1 inch cinnamon
6-7 dried red chillies
1 teaspoon turmeric powder
2-3 tablespoons oil
2 medium onions, chopped
2-3 green cardamoms
3-4 cloves
5-6 black peppercorns
3-4 green chillies, slit
Salt to taste
2 medium potatoes, peeled, quartered and fried
4 tablespoons malt vinegar
1 teaspoon sugar

Method

1. Blend together the garlic, ginger, cinnamon, dried red chillies and turmeric powder alongwith some water to a smooth paste.
2. Heat oil in a non-stick pan. Add onion and sauté till translucent.
3. Add mutton cubes, cardamoms, cloves, peppercorns and green chillies and mix well. Add salt and mix.
4. Add 2 cups water, mix, cover and cook for 5-6 minutes. Add the prepared paste, mix well and cook till the mutton is tender.
5. Add potato and mix. Add malt vinegar and sugar, mix well and cook for a minute. Remove from heat and set aside.
6. Halve the bread loaves, scoop out the centre and prepare bowls. Fill in the mutton vindaloo in each, garnish with coriander leaves and serve hot.

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Cuisine - Indian

Course - starter

Dish - starter