All recipes from "Spice" from the blog "Awesome Cuisine"

Mutton Baffat

This Mangalorean Catholic curry relies on a toasted spice paste that carries sesame seeds, peanuts, and chickpeas along with coconut and chillies.

Thengai Paal Mor Kozhambu

This is a South Indian coconut milk and yogurt curry that uses freshly ground spices and gets its body from a toasted dal paste instead of flour or cornstarch.

Kashmiri Mutton Biryani

This biryani asks for patience, not shortcuts.

Mutton Egg Chops

This is what happens when you coat spiced mutton pieces in beaten egg and shallow fry them until the outside turns golden and crisp.

Lamb Do Piaza

This recipe works because you cook the onions two ways, once as a soft golden base for the gravy and again as a finishing layer of glossy, butter-tossed button onions that stay firm and sweet.

Duck Curry with Coconut Milk

This is the kind of curry that rewards patience.

Chettinad Chicken

This South Indian recipe skips the usual cream or tomato base entirely and builds flavor through tempered whole spices and a slow evaporation method that uses only salted water.

Stir Fried Mutton Podimas

This recipe pairs minced mutton with cooked chana dal, which soaks up the spiced meat juices without turning mushy.

Kathirikkai Rasam

This rasam is built on a roasted spice masala that includes copra and fenugreek, which gives the broth a toasted, warming depth you will not find in a regular tomato or pepper rasam.

Keema Khichdi

This is a layered rice and lamb dish cooked on dum, which means it steams gently in its own heat with the lid sealed tight.

Singapore Chicken Sambal

This Indo-Chinese style chicken gets a double treatment that keeps the coating crisp even after you toss it in the spicy tomato sambal.

Pulippu (Tamarind) Kootu

This tamarind and dal based kootu uses a double dose of lentils plus a roasted spice paste to create something thick enough to eat with rice but loose enough to act as a sauce.

This is a pressure cooker mutton curry built on two separate ground pastes that go in at different stages, which means you get both the deep roasted spice base and the fresh coconut sweetness without muddying either flavor.

Vazhaipoo Poriyal

This South Indian stir fry uses a two step cooking method that softens the astringent banana flower before tempering it with aromatic spices.

Vazhaipoo Kuzhambu

This coconut milk curry makes use of banana flower, an ingredient that takes patience to clean but repays you with a texture somewhere between mushroom and artichoke heart.