Mutton Vindaloo with Pav
Delicious mutton wrapped in a gravy of aromatic spices and herbs served with pav is a lip smacking traditional goan delight.
Chef Sabyasachi Gorai's Mutton Vindaloo with Pav recipe

- Indian

Cooking Time

-90 Min

Preparation Time

- 15 Min


  • 2-3 tbsp oil
  • 3 dry red chillies
  • 2-3 bay leaves
  • 2 cups onions, sliced
  • 3 tsp vindaloo masala paste
  • 1 kg mutton
  • 2 potatoes, diced
  • ½ cup malt vinegar
  • 1 tsp sugar, Salt to taste, Sea salt, Water as required
  • FOR garnish
  • Fresh coriander
  • FOR serving
  • pav


  1. 1

    Heat oil in a pot and fry the dried red chillies and bay leaves.
  2. 2

    Add sliced onions and vindaloo masala paste.
  3. 3

    Mix well.
  4. 4

    Add mutton and water to the pot.
  5. 5

    Cook for atleast 30 minutes.
  6. 6

    Add diced potato, malt vinegar, sugar, and sea salt.
  7. 7

    Cook for 45 minutes and set aside.
  8. 8

    Garnish with fresh coriander leaves and serve hot with pav.
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Sabyasachi Gorai


Chef Saby, as he is fondly called, is the man behind many of India’s successful restaurants. Chef Sabyasachi Gorai’s focus is on bringing together age-old international influences in India’s syncretic food culture. Gorai is also the President of the Young Chefs Forum, under Worlds Association of Chefs Societies, to groom young chefs.

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