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Curry is a dish that has a gravy seasoned with spices. The south Indian recipes usually put curry leaves in their tadka to enhance the flavour. In traditional dishes, the choice of spices for each dish depends upon their traditional, regional culture and religious practice. Many dishes have names that refer to their ingredients, spicing and cooking methods. Curry is mostly eaten with rice though some people also prefer roti over rice. Non-vegetarian curries may contain fish, meat, and poultry with or without vegetables. Curry is an anglicized variant of the Tamil kari, which means 'sauce' or 'rice relish,' and refers to the curry tree's leaves. Other Dravidian languages, such as Malayalam, Kannada, and Kodava, use the word kari to indicate "vegetables (or meat) of any kind" (raw or boiled). Archaeological evidence from Mohenjodaro that dates back to 2600 BCE shows the use of a mortar and pestle to pound spices such as mustard, fennel, cumin, and tamarind pods to flavour food. Black pepper is a spice that originated in the Indian subcontinent and Southeast Asia and has been used in Indian cooking from at least 2000 BCE. The Mughal Empire, which rose to power in the early 15th century, had an impact on several curries, particularly in the north. Mutton curry is a dish that you can prepare with goat or lamb meat with a combination of vegetables.
Here are some mutton curries that you can prepare for dinner and enjoy with hot steaming rice-
Lamb Handi
This moderately spiced, creamy and fragrant curry is prepared in desi ghee. Boneless lamb cubes are cooked in a rich, flavourful gravy making it a delicious dinner party option. This is a simple dish that only requires a few items that you probably already have in your kitchen.
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