A spicy and piquant Goan meat curry made ever so easy with Masala Mama’s amazing Vindaloo Simmer sauce, which is tart and spicy with a long finish on the pallet. It is so easy and quick in the Instant pot or pressure cooker that you can even make it on a weeknight. Traditionally had with Goan pao, a delicious bread roll which is made with palm toddy instead of yeast. “For a long time, Goans would wake up to the call of the poder, bringing fresh-out-of-the-oven poee, pao and other local breads to their doorsteps.”
Combine the mutton, beef, or lamb with the Vindaloo sauce and red pepper flakes (if using) in an Instant Pot. Rinse out any leftover Vindaloo sauce in the jar with 3 tbsp stock or water, add and mix well.
Lock the Instant Pot lid in place and move the steam release valve to Sealing. Select Manual/Pressure Cook and cook on high pressure for 30 minutes.
When cooking is complete, turn the Instant Pot off and allow steam to release naturally for 5 minutes before turning the valve to Vent.
Once the valve goes down, remove the lid. Skim off any visible fat that is floating on the top.
The sauce in this dish should wrap around the meat. If it’s too thin, select the Sauté setting in the Instant Pot and simmer, stirring often until the sauce is thick.
Adjust salt and pepper to taste, garnish with cilantro and serve hot with a nice crusty bread roll, naan or rice. Here’s a recipe for Mama’s Perfect Basmati Rice.