1. Soak the seeded, chopped chili in the vinegar for a few minutes to soften, then grind to a paste (a mortar and pestle work well for this). Grind the ginger and garlic as well to a paste, adding a ...

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 ...

To make spice paste: In spice grinder or using mortar and pestle, combine cayenne, cumin, cloves, cinnamon, peppercorns, star anise and poppy seeds. Grind until very fine. Transfer to food processor ...

Rania Harris stopped by Pittsburgh Today Live to continue her culinary trip around the world. This week, Rania shows off some dishes inspired by Indian cuisine! Grind all of the spices, garlic, ginger ...

Dear SOS: I recently visited family in Southern California — I’m from Northern California — and my aunt took me to Clay Oven in Irvine, swearing up and down that it is the best Indian food around. And ...

Vindaloo isn’t for the squeamish. It packs a massive chilli punch and is the Big Guns curry for the bold of palate. It’s complex too, with tamarind and rice vinegar in the mix to add an extra level to ...

NBA Most Valuable Player and Golden State Warriors point guard Stephen Curry is making all the headlines by being in the NBA Finals, but if you’re a Laker fan (or just the Lakers), you’re probably ...

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, ...

1. In a bowl, toss the meat with a generous sprinkle of salt and turmeric. Cover and refrigerate for 1 hour. 2. In a food processor, combine the whole chiles, peppercorns, cloves, cinnamon, cumin seed ...