We started this spicy little adventure somewhere in India, probably Punjab, with Tandoori Chicken. Why not conclude in India as well? This time your taste buds will be travelling to the beaches of Goa, where Lamb Vindaloo was created as an adaptation of the Portuguese meat dish “carne de vinha d’alhos” (notice how “vinha d’alhos” kind of sounds like “vindaloo”). While Lamb Vindaloo and wine can sound intimidating, trust us, it’s not! Our secret is, that this recipe is made in a slow cooker. Just prepare it, set it, and forget it!
While you are vacationing on the beach (or simply in your mind), we recommend pairing this Lamb Vindaloo with an aromatic wine that is not too high in alcohol content – like this sparkling Gewürztraminer. It will balance out the spice from the chillies, and you can’t go wrong with bubbly on the beach! What better way to celebrate the end of our tasting trip down the spicy road? There’s none, except for this Lamb Vindaloo and wine. Enjoy with warm, fluffed Jeera rice.
Want to continue to challenge wine tasting norms and explore the world of spice? Join us as we continue our journey down the spicy road, next stop: Northern India. Try out this Spicy Tandoori Chicken recipe next!
If you are feeling spicy, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.