In England, vindaloo is a tongue-searing curry, but it wasn’t always that way. The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. The dish was tweaked to local conditions: There was no wine-vinegar in India, so Franciscan priests fermented their own from palm wine. Local ingredients like tamarind, black pepper, cinnamon, and cardamom were also incorporated. But the most important addition—chile peppers—was a legacy of Portugal’s global empire, imported to India from the Americas. When the British occupied India from 1797 to 1813, they were delighted to discover this East-meets-West food, as well as Christian Goan cooks, who, free of caste and religious restrictions, were happy to make beef and pork dishes beloved by expats.

In early British India cookbooks, vindaloo recipes remained close to the Goan original. But the dish gradually met the same fate as many Indian dishes when it was exported to England: It became another hot curry. The tang of vinegar disappeared along with the practice of marinating the meat, and the balance of different spices was lost under a blistering excess of chiles. Luckily, in Goa many versions still hark back to old days when cinnamon and cardamom provided an earthy elegance, and the heat was kept in check.

So straight from the sunny shores of Goa, Lamb/Beef Vindaloo is a fiery delight that packs a punch with its bold flavors and spicy kick. Tender pieces of lamb or beef are marinated in a tangy mixture of vinegar, garlic, and aromatic spices like cumin, coriander, and Kashmiri red chili powder, creating a dish that is as intense as it is delicious. Whether enjoyed with fluffy basmati rice or warm naan bread, Lamb/Beef Vindaloo pairs perfectly with a smooth and creamy mango lassi or a crisp Indian Pale Ale (IPA), balancing its fiery heat with a touch of sweetness or hoppy bitterness. As a symbol of Goa’s vibrant culinary heritage, Lamb/Beef Vindaloo continues to captivate diners with its bold flavors and irresistible aroma, offering a taste of India’s coastal cuisine with every mouthful.