GOAT VINDALOO

Goat vindaloo is a fiery and tangy Indian curry dish from Goa, a coastal state influenced by Portuguese cuisine. It is known for its bold flavors and a spicy, sour, and savory profile.

Key characteristics

Origin: The dish was derived from the Portuguese carne de vinha d'alhos (meat marinated in wine and garlic), with local Goan cooks substituting palm vinegar for red wine and adding Indian spices.

Protein:

While traditionally made with pork, vindaloo is also commonly prepared with goat (often called mutton), lamb, chicken, or other meats.

Flavor profile:

The distinctive taste comes from a homemade vindaloo paste featuring dried red chilies, vinegar, and a blend of aromatic spices like garlic, ginger, cumin, coriander, and mustard seeds.

Cooking method:

The goat meat is first marinated in the vindaloo paste to tenderize it and infuse it with flavor, then slow-cooked until it becomes succulent. The cooking process can be done on a stovetop, in a pressure cooker, or in a slow cooker.

Heat level: Vindaloo is known for its intense heat, which can be adjusted by using fewer chilies. The fiery spiciness is balanced by the tanginess of the vinegar.

Serving:

Goat vindaloo is typically served with rice, naan, or other Indian flatbreads.