Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
Like Thanksgiving itself, turkey is subject to holiday drama.
While Tunisian Five Spice Powder sounds like something the DEA looks for in your luggage at the airport, it’s really a simple blend of curry spices from North Africa.
A versatile dish that’s easy to prepare, freezes well, and it’s appropriate for lunch and dinner.
Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.
This recipe is a classic in German BBQ forums (I believe credit may go to Thorsten in Wesel). It goes like this: Brushed with olive oil, thinly sliced zucchini strips are softened on the grill.
Earlier this week, we ran Mike Stines’s feature Lamb: It’s Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we’re excerpting it here. Enjoy!