On 5/17/2012 12:10 AM, W wrote:
> We made some lamb curry which came out not very spicy. What are the
> typical Indian spices that could be added ala carte into a curry? Are those
> available off the shelf in an Indian store, or do they require some
> preparation?
>

Curry starts with a mix of spices. If it wasn't spicy enough you likely
didn't use enough. The quantity of spices used in Indian cooking is
significantly more than other cuisines.