Winter is here. Sort of. At least that’s how it feels in New York City. Anyway, wanting to create something braised and comforting for January, we did a lamb vindaloo. It sold out. That was a nice surprise. Vindaloo is an Indian dish from the south, Goa. Inspired by Portuguese colonialists, and interpreted with local spice, it’s usually cooked with pork. But variations of chicken or lamb aren’t uncommon. Here I did it with potatoes, basmati rice, and handmade naan.