Vindaloo

2-3 red chiles
1/4 cup vinegar
1 teaspoon fenugreek seeds (may substitute yellow mustard seeds, but not recommended)
1 1/2 teaspoons black mustard seeds
1 1/2 to 2 teaspoons salt
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
5-6 cloves garlic, minced
3 tablespoons vegetable oil
1 large onion, thinly sliced
1 1/3 cup chicken broth or water
1 pound meat of your choice

Soak chiles in vinegar for 30 minutes.

Grind black mustard seeds and fenugreek seeds in a mortar and pestle or spice grinder. Stir in salt, coriander, cumin, garam masala, cardamom, cinnamon, ginger, black pepper, and turmeric; set aside. Purée chiles/vinegar in food processor with spice mixture and garlic.

Heat oil in deep skillet over medium heat. Add onions; cook till lightly browned. Add meat of your choice (or vegetables, if making vegetarian vindaloo) and lightly brown. Add spice mixture and broth. Bring to boil; reduce heat; cover and simmer 20 minutes or till meat is tender. Serves 6.