While I have liked eating curry all my life, I was in no way keen on cooking it until Madhur Jaffrey began her tv series inside the 1980s. All of a sudden the complicated blends of spices and the extended lists of components started to produce sense. Madhur's genuine Indian curry recipes inspired me to invest, not only in her book, plainly entitled Madhur Jaffrey's Indian Cookery, but in the beginnings of my spice collection.

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Indian Cookery, as well as Madhur's other books, is not just a cookery book. There is lots of narrative covering every little thing from Indian eating habits to menus and what goes with what, facts about spices and what cooking equipment you need and how you can make tandoori chicken without the need of a tandoor.

This book includes recipes for Indian restaurant favourites for example Rogan Josh, but I suspect that you simply would not recognise the scrumptious result because the identical dish. There's also an genuine Goan recipe for pork Vindaloo, which contrary to common belief doesn't need to blow your head off.

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Also as some very uncomplicated, genuine curries, you will discover dishes suitable for dinner parties including complete leg of lamb in spicy yoghurt sauce (Raan Masaledar). The lamb is covered within a mixture of almonds, onions, garlic, ginger, chillies, yoghurt plus cumin, coriander, cayenne, salt and garam masala which is also pushed into slits within the meat and marinated for 24 hours. Prior to roasting, cloves, cardamom, cinnamon and peppercorns are fried in hot oil then poured over the joint. The dish is served scattered with sultanas and almonds.