Sukha Mutton Vindaloo 
Ingredients
750 grams Lamb , boneless, cut into small pieces
1/2 teaspoon Turmeric powder (Haldi)
10 Whole Black Peppercorns
4 Cloves (Laung)
1 teaspoon Cumin seeds (Jeera)
1/4 inch Ginger , finely chopped
10 cloves Garlic , finely chopped
10 Dry Red Chillies
2 teaspoons Lemon juice
1 inch Cinnamon Stick (Dalchini)
1/2 cup Sugarcane vinegar
4 tablespoon Oil
2 Onions , paste
Salt , to taste
1 tablespoon Brown Sugar (Demerara Sugar)

To begin making the Sukha Mutton Vindaloo recipe, soak the black pepper, cloves, red chili, cumin seeds, ginger garlic in Sugarcane vinegar for at least half an hour.
Grind these soaked spices into a fine paste. Apply the paste, turmeric powder, lemon juice and salt to the mutton pieces.
Marinate for at least 6 hours or over night.
Cook the marinated mutton in a pressure cooker for 4-5 whistles and release the pressure naturally. 
Heat oil in a heavy bottomed pan, add the cinnamon stick and add the onion paste.
Fry till the onions translucent brown in color then add the cooked mutton pieces, brown sugar and cook for few minutes till it is dry and attains a beautiful golden brown colour. 
Serve Sukha Mutton Vindaloo as a side dish along with Goan Raw Banana Sabzi Recipe, Goan Chana Ros Recipe (White Peas Curry) and Steamed Rice  for a Goan Style weekend meal.