Here I Am Already Currying Favor

I am passionate about food. This definitely works to my disadvantage. I grew up eating the basic meat and potatoes with the occasional tacos and enchiladas. My mom is a great cook if you like dough, starch, meat and fried stuff. I didn't get out much until I was about 18, but I was always open-minded about other cultures and their cuisine. One day, my colleague suggested we take the bus up to what was at that time the only Indian restaurant in town. They had a buffet table set up with lamb curry, Basmati rice, vegetable korma and kheer which is a traditional rice pudding cooked with milk and spices. My tastebuds have never been the same since. I can't imagine life without cumin, cardamom, fennel, anniseed, curry leaves, coriander, mustardseed, cinnamon, clove, turmeric and lots and lots of garlic and chili peppers. Not to mention black, white and pink peppercorns. Combinations of these spices make up masala; the spice mixture responsible for flavoring curries. Curried dishes can contain anything from seafood to mutton and many different varieties of vegetables. My favorites are vegetarian followed by lamb. I prefer my curry on the hot side, but it is possible to make mild dishes that have excellent flavor and aroma.
Here is my favorite mutton curry recipe Be worned: You will have your work cut out for you if you take this one on. The first time I made it, I was tired and frustrated after just making the masala. I still like to make it, but I am just as happy buying a jar of Patak's simmer sauce from the store and putting it on some meat and veggies. Get ready because any curry dish smells great because of all the spices! This post only scratches the surface of Indian curry. i will talk about Thai curry in a later post. Good luck and enjoy!
Em