This iconic Goan dish reflects Portuguese "carne de vinha d'alhos" origins. The Indianized version adds chili heat and local spices. What makes it special is the double cooking - first marinating in vinegar-spice paste, then slow simmering. The potatoes absorb the tangy-spicy flavors beautifully. Catholic families prepare large batches for Christmas feasts. Some versions include kokum for extra tartness. Traditional cooks use toddy vinegar for authentic flavor. Modern health-conscious versions might reduce oil but purists argue it affects taste. Best enjoyed after a day's rest when flavors meld.