Vidaloo is also known as vindalho, is an indian curry dish, very spicy, popular from the region of Goa. Originally it is a Portuguese dish brought by Portuguese sailors. It was a dish of meat (usually pork) stored in alternate layers of pork and garlic in wooden barrels and soaked in wine for preservation. This was ‘Indianized’ by the local Goan Cooks. Today vindaloo is prepared with different kinds of meats, shrimps and vegetables.

If desired keep half marinade frozen for next time.

Method:

Mix into vindaloo spices (Vindaloo Spices)  garlic, ginger, yogurt, salt, sugar and wine.

Add lamb pieces and mix several times with the mixture, refrigerate over night.

Fry potatoes for 5 minutes in butter, add onions, green chilies, bell pepper and tomatoes, fry for 10 more minutes.

Add lamb and marinade to the boiling sauce, mix and cover, simmer on medium heat for 30 minutes.

Serve with boiled basmati rice, naan and plain yogurt.