Vindaloo

For those who like a little more fire, the beef in this renowned curry is stewed until succulent and tender. Great to use with lamb as well, this dish derives its origins from the coastal shores of Goa in India. Strong accents of garlic, chili, cumin and fenugreek are further enhanced by the robustness of black mustard and the sweetness of tamarind. While this blend is infused with sufficient chili to maintain its fearsome reputation, more adventurous curry connoisseurs may choose to add additional heat in their preparation.

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