Low and slow, is the mantra for a good Curry.
Curry comes in a variety of colors. Cooking is an art, curries are the colors.
Indian Curries are pretty time consuming, especially with the ones that involve meat. The pan or pot that a curry is made in also adds to its complexity. Everything must be slow cooked and sauteed without burning, and the meat almost always is cooked for long periods of time left unattended. For example, a good fish curry would always take a while to make. If it sat overnight before serving, the dish became exquisite the next day. A lamb/goat meat dish prep would start a few hours before lunch time and it was almost on Sundays. Cookers or slow cookers were never used. It cooked long hours leading to a ‘fall of the bone’ tender, flavorful and juicy meat. All these different curries really required a lot of time and love, but were so worth the wait.
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