Lamb Vindaloo

Description

Experience the true fire of Goa with our authentic lamb vindaloo, crafted using a centuries-old Catholic family recipe. Unlike British versions, ours balances fiery Kashmiri chilies with tangy palm vinegar and 20+ spices for complex layers of flavor that build gradually with each bite.

Why Ours Stands Apart:
✔ 24-Hour Vinegar Marinade – Tenderizes while developing depth
✔ Pork Fat Base (traditional touch for richness)
✔ Whole Spices toasted and ground daily
✔ No Tomato Paste – Authentic vinegar-based gravy

Signature Heat Profile:
1. 8/10 Spice Level (adjustable)
2. Bright vinegar tang
3. Subtle jaggery sweetness
4. Fragrant bay leaf finish

Perfect Pairings:
• Sannas (Goan rice cakes)
• Poee bread (add-on available)
• Cooling cucumber raita

Traditional Preparation:
→ Marinated in copper vessels
→ Slow-cooked in clay pots
→ Finished with fresh toddy vinegar

Serving Occasions:
• Spice lover’s challenge
• Goan feast centerpiece
• Winter warmer
• Curry tasting parties

Chef’s Warning:
“Our vindaloo respects Goan tradition – the heat builds slowly but lasts!”