Lamb Vindaloo Flatbread w/ Cucumber Raita

What most of us know as vindaloo that fiery, chilli-heavy curry isn’t actually the original. Vindaloo comes from the Portuguese dish carne de vinha d’alhos, meaning meat cooked in wine and garlic. When the Portuguese brought it to Goa, the wine was swapped for palm vinegar, local spices were introduced, and the dish slowly evolved. Over time, heat crept in, especially as it travelled beyond Goa, but at its heart vindaloo has always been about garlic, vinegar and preservation, not just spice. So don't be scared of this dish. It's a bloody brilliant flatbread, with fall apart lamb in a gorgeous tangy sauce and a beautiful cucumber raita. Think of it as an Indian Gyro.