Tonight for dinner: my first attempt at Lamb Vindaloo. I ran across a tasty looking recipe online but as I started preparing the marinade last night I realized that the recipe was missing a chunk of instructions (like when/what to do with the two pounds of tomatoes and six bay leaves). The recipe mentions a paste and a marinade, without giving the vital clue that they are one and the same. A search of the net found more copies of the same recipe, all missing the same details. Finally I found this copy, which is either the original or they were nice enough to fill in the missing details. Anything that calls for 14 cloves of garlic HAS to be good (unless it's dessert) and so far it is smelling and tasting very good.

Later: good stuff! I altered the recipe a bit with more cayenne and a couple of hot chiles. Served over a heaping helping of Basmati rice accompanied by the Riesling we brewed last year.

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