I dare say one could write a book about Vindaloo but for now, having been standing and cooking one for the last hour, just this: there are two critical elements to any of a thousand vindaloo recipes. One is the cut of meat. The other is the colour. It must be a gorgeous gleaming brown of great depth. If it isn’t, then you have failed, no matter what it tastes like. Sorry, but there are cuisines and dishes where looks matter and this is one of them.

I will update this post with a recipe or two tomorrow.


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