Lamb Curry with Whole Spices

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Appears in Cook's Illustrated January/February 1997

This curry features the warm fragrance and clear, intense flavors of cardamom, cumin, cinnamon, coriander, and turmeric.

SERVES4 to 6

TIME1½ hours

WHY THIS RECIPE WORKS

For a deeply flavored curry, we fried or roasted the whole spices and then added the aromatic ginger and garlic with the lamb and liquid ingredients. When the meat was fully cooked, we finished our curry by adding the vegetables and cooking...

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