Appears in Cook's Illustrated January/February 1997
This curry features the warm fragrance and clear, intense flavors of cumin, coriander, and turmeric.
For a deeply flavored curry, we sautéed onion and then added aromatic ginger and garlic with the meat, ground spices, and tomatoes. We then added a jalapeño chile, figs, and water and simmered until the meat was fully cooked and all the ing...