Later that evening, the Lamb Vindaloo caught my eye once more. I cranked up the oven to 375 and popped the dish in there for 25 minutes. I wasn’t expecting much since it was only a frozen dinner. Upon my first taste, I was very impressed. The lamb was tender. The curry sauce had just enough kick to it. The rice was moist. The dish tasted authentic although I would describe the spiciness as medium. For a more authentic taste, I would expect the dish to be spicier. I’m sure TJ’s is trying to appeal to a broader group of people who, for the most part, can’t handle anything spicier than egg nog.

The package even offered a bit of history. “Vindaloo originated in Goa near the southwestern coast of India, where coconuts and chiles grow in abundance to be used for the sauces of spicy curries . . . .”

I should have purchased half a dozen. I’ll be back TJ. икониикони