1. Trim away all the silver skin and excess fat from lamb (leaving some fat will improve flavor of the curry). Cut into one-and-a-half inch cubes. Season lamb well with salt and pepper. 2. Heat oil in ...

If you love spice, you can’t go wrong with this vindaloo, which packs more than a little heat. Chef Geeta Bensal, of Clay Oven Restaurant in Irvine, Calif., was happy to share her recipe with us, ...

Vindaloo is a Portuguese-influenced Indian dish. Traditional versions are made mostly from chilies, spices, garlic and vinegar. For simplicity, this version substitutes cayenne for the harder-to-find ...