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I often do a lamb curry majoring on cumin and fennel, based broadly on an old Jamie Oliver recipe called Peter's Lamb curry.
I use lamb neck fillet, I don't bother browning it first, make sure it cooks long and slow, add half a cupful of whisked yoghurt slowly (to prevent splitting) at the end. Delish every time.
Olly398
I never cooked a curry dish in my entire life.
Leaving on the side the recipes for the moment, what basic set of spices do I need to gather for Thai/Indian currys? Where do I get them in North/East London? I want an authentic place..
Please make sure you provide also some useful answers on top of just making fun of my lack of knowledge on the field.