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, man, after the meal, I couldn’t agree more. I haven’t been able to get the spicy lamb vindaloo out of my head. I’ve tried to improvise with other recipes, but I haven’t been able to get close. The heat was perfection, and I’ve never had such tender lamb while dining out at an Indian restaurant. My aunt suggested I turn to Culinary SOS for help. Can you track down the recipe for the spicy habanero lamb vindaloo?
Dear Sarah: If you love spice, you can’t go wrong with this vindaloo, which packs more than a little heat. Chef Geeta Bensal was happy to share her recipe with us, noting that her restaurant’s habanero-spiced vindaloo is “made with our own home-grown habaneros.”