Vindaloo is an Indian curry dish popular in the region of Goa. The Portuguese, first landed in Goa, India in the early 16th century as merchants and conquered it soon thereafter.
So the dish has Portuguese and Indian origins, but it spread thoughout Asia and was imported to the U.K. during the British colonial period.
Needless to say, it has lots of variations. At it's base it is a spicy meat stew. Pork, lamb or chicken. Sometimes potatoes are added.
I started with a bottle of spices labeled "vindaloo". The label gave some instructions regarding browning of meat and adding water to make a sauce. I improvised from there.
The lamb is an arm chop. Less expensive than the loin chop, but just as tasty. It braises well. The squash (in lieu of potato) is a mystery squash from this summer's garden.
I started by browning the chops.
Next I sauteed a base of aromatic vegetables. Take the meat out of the pan and cook the vegetables. All the little browned flavor bits will come loose as water is released from the vegetables. Add water to make a braising sauce.
The squash was peeled and chopped.
The lamb chops were returned to the pan. Chunks of squash were added to the pan. The pan is covered and left to simmer for about 1 hour.