Lamb curry

OMW I just had the best lamb curry stew… Made by the love of my life. Love may be blind but taste buds never lie…

My man loves to make curry…  As soon as i start eating, i cant stop. There is something about that spicy taste that keeps you wanting more.

Small corn and onions, potato and carrot all in masala aroma. Cooking slowly with lamb till the meat fall of the bone. It’s one of those meals, you don’t care to wait for.

Curry’s origin is India. I’m sure going to India it will be much more aromatic and spicy, but we are not the travel type. So we bring the world to our kitchen.

Eating curry keeps you healthy i believe…

Here is just some random info about curry

A curry refers to : a Dish of highly spiced meat. This dish however can also be without meat.

The word “Curry” come from the Tamil language- kari -which means “sauce”. “kari” mean vegetables and/or meat cooked with spices.

The history of curry is almost as rich as the spice it self. Just think how boring our food would be without these spices!

In Northern India curries are the most recognized part of the Indian cuisine. Most Indian dishes are usually curry based, prepared by adding different type of vegetable, lentils or meats in the curry.The curries of Maharashtra vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish. Punjabi cuisine like the rest of Indian cuisine has lot of curry-based dishes. Most Punjabi dishes are prepared using Tadka, which is made with the frying of a masala which is a concoction of ginger, garlic, onions and tomatoes with some dried spices, this is followed by the addition of other ingredients, water, and occasionally milk.

Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred.

In Southern India the Andhra Pradesh and Telangana food  are considered the hottest in India. The state, lead producer of red chilli and green chilli, influences use of spices, making their curries, chutneys, savouries and pickles the hottest and spiciest in taste.

Curries known as vindaloo have become well known in Great Britain, America, and elsewhere, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes. Such dishes are far from the Goan originals

Karnataka curries are typically vegetarian and with meat and fish around mostly coastal areas. They use a wide variety of vegetables, spices and coconut . Mustard seeds are used in almost every dish, along with onions, curry leaves, and sliced red chilies fried in hot oil. Most of the non-vegetarian dishes are heavily spiced

Pakistani curries, especially in the provinces of Punjab and Sindh are similar to their counterparts in Northern India. Meat, including mutton and beef, are often an ingredient

In Thai cuisine, curries are called kaeng, and usually consist of meat, fish and/or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste.

Curry is one of Japan’s most popular dishes. It is usually eaten with rice, and often pickled vegetables, served on the same plate and eaten with a spoon. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry.

Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.

Durban  has the largest single population of Indians outside of India. Natal curries are mostly based on South Indian dishes and mostly consist of simple spiced lamb and chicken, but also some seafood..

Indian terms to identify popular dishes:

  • Bhuna – medium, thick sauce, some vegetables
  • Biryani– spiced rice and meat cooked together and usually served with vegetable curry sauce. ( MY FAVOURITE)
  • Curry – the most common name for a meat dish (most often chicken or lamb) with a medium-spicy, brown, gravy-like sauce.
  • Dhansak– in the curry house, it may be made with either lamb or chicken and frequently contains pineapple, though this is not original. The name derives from a Parsi dish of mutton cooked with lentils (dal) and vegetables.
  • Dopiaza – medium curry (the word means “double onion”, referring to the boiled and fried onions used as its primary ingredient).
  • Jalfrezi– onion, green chili and a thick sauce.
  • Kofta– refers to dishes containing meatballs (most frequently lamb), or vegetable substitutes (most often ground nuts).
  • Kurma – mild, yellow in colour, with almond and coconut powder.
  • Madras curry– “the standard hot, slightly sour curry at the Indian restaurant.
  • Pasanda–  a mild curry sauce made with cream, coconut milk, and almonds or cashews, served with lamb, chicken, or king prawns. The name was derived from a Mughlai dish of lamb strips beaten to make them tender.
  • Naga curry – relatively new extremely hot dish with unique savoury taste made with the highly aromatic  Bhut Jolokia chilli pepper.
  • Pathia– a hot curry, generally similar to a “Madras” with the addition of lemon juice and tomato purée.
  • Phaal– “this is the hottest curry the restaurants can make. There is nothing like it in India — it is pure invention.
  • Roghan Josh– a medium-spicy curry, usually of lamb, with a deep red sauce containing tomatoes and paprika. It derives from a Kashmiri dish of the same name.
  • Sambar– medium-heat, sour curry made with lentils and tamarind.
  • Vindaloo– generally regarded as the classic “hot” restaurant curry. Progressively hotter versions are sometimes called “tindaloo” and “bindaloo”

In the West Indies, curry is a very popular dish. Examples of curries in the West Indies include:

  • Jamaica: Especially curried chicken, goat, fish and shrimp.
  • Trinidad & Tobago: Especially curried chicken, duck, goat, beef, shrimp, and “aloo” (potato), along with wild meats.
  • Guyana: Curried chicken, goat, duck, shrimp, beef (eaten by Muslims and Christians), “aloo” (potato), fish (different varieties) and crab.
  • Bahamas: Curried Mutton “Goat or Lamb”, Curried Chicken, Curried Porkchops.

Curry powder is a spice mixture.

Masala refers to spices, it is a thick and pasty sauce based on a combination of spices with ghee (clarified butter), butter, palm oil or coconut milk.

Most commercial curry powders are available almost every where.

Curry powders and curry pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more.

Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds.



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