Lamb is undoubtedly the best meat for curries as the long slow-cooking process means that its natural fat imparts a wonderful richness. Beef, on the other hand, has a tendency to dry out. Vindaloo, originally made with pork, was developed in Goa around the time of Portuguese arrival – hence the unusual addition of wine vinegar.
Be warned though, this dish is not for the faint hearted. Vindaloo is as hot as it gets curry-wise, and this can be a bit like eating molten lava – not the dish for a first date but rather for late night drunken sport watching with suitable fermented beverages.
Wine is wasted on food with this much chilli. The ideal accompaniment is an ice cold beer, or if you’re a big girl’s blouse then perhaps a glass of milk will suffice.