Look up: Vindaloo

1. 
   Vindaloo
   (Indian) Meat usually pork is used to make this very spicy and flavorful dish. Cooked in vinegar and typically served 2 to 3 days after it is made. A great dish to make when entertaining as it can be made ahead of time. Top
   Found on http://www.cuisinecuisine.com/Glossary.h
   
   
2. 
   vindaloo
   The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were 'vinho', wine/wine vinegar, and 'alhos', garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo not least because
   Found on http://www.curryhouse.co.uk/glossary/cur
   
   
3. 
   Vindaloo
   Vindaloo (also called Bindaloo or Tindaloo) originates from Portugal and was a pork dish but is now served as a chicken or lamb dish mixed with potatoes and is blooming hot!  
   Found on http://www.zindagee.co.uk/cuisine/glossa
   
   
4. 
   Vindaloo
   Indian food terms > Vindaloo
   Found on http://www.spicesofindia.co.uk/acatalog/
   
   
5. 
   Vindaloo
   : `For the song by Fat Les, see Vindaloo (song)` `Vindaloo`, roughly translated from Portuguese as `wine, vinegar and garlic` and became a Goan meal often served during special occasions. Historically this was a pork dish cooked with plenty of red wine and garlic, but it later received the Goan treatment of adding plentiful amounts of spice and chili. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditiona...
   Found on http://en.wikipedia.org/wiki/Vindaloo