This Lamb Vindaloo is delicious fiery red curry dish of tender mutton chunks cooked in vindaloo sauce made with lots of red chillies, vinegar, garlic and spices. It’s an authentic Portuguese influenced Goan dish with beautiful tang and mild sweet hint – all in one! Serve this delicious lamb vindaloo curry with steamed rice or dinner rolls.
The term Vindaloo derives from the Portugues popular dish “Carne de Vinha d’Alhos”, a meat preparation usually made of pork with wine and garlic. The dish evolved into the Vindaloo curry family when it received the treatment from the Goan cuisine of adding plentiful amounts of traditional spices and using malt vinegar instead of red wine. Now Vindaloo or Vindalu (in Konkani) is a dish originated in Goa. Often in restaurants, the recipe of the traditional vindaloo is mistaken and prepared with chicken or lamb mixed with potatoes. Traditional Vindaloos do not include potatoes, the discrepancy arising because the word “aloo” means potato in hindi.