Lamb Curry Recipe - Mutton Indian Masala Slow cooked tender
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Curry /ˈkʌri/, plural curries, is the generic
English term primarily employed in
Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern
Asian cuisines, as well as
New World cuisines influenced by them such as
Trinidadian, Mauritian or
Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. http://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.
Curry powder, prepared mixture of spices, is largely a
Western notion, dating to the
18th century. Such mixtures are commonly thought to have first been prepared by
Indian merchants for sale to members of the
British Colonial government and army returning to Britain.
Dishes called "curry" may containhttp://www.howtocookgreatcurry.com meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most
South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the
Tamil word kari (கறி) meaning 'sauce', which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, http://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the
British East India Company trading with Tamil (Indian) merchants along the
Coromandel Coast of southeast
India, particularly at
Fort St. George (later called
Madras and renamed
Chennai in
1996). Here, they became familiar with "a spice blend used for making kari dishes
... called kari podi or curry powder
.". A further explanation put forward in The
Flavours of
History claims the origins of the word curry to be from old English first recorded in 'The
Forme of Cury' (1390). 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.The first curry recipe in Britain appeared in
The Art of Cookery made Plain and
Easy by
Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of "currey". By the fourth edition of the book, other ingredients such as turmeric and http://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late
15th century and at that time were only popular in southern India.
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