On 4/19/2016 11:51 AM, Helpful person wrote:
> On Tuesday, April 19, 2016 at 10:13:33 AM UTC-4, notbob wrote:
>> I thought this was a newsgroup fer cooking. Using "curry powder" is
>> barely one step above nuking a frozen entree. I mean, c'mon,
>> pre-ground/mixed curry pwdr? I didn't know they even still sold that
>> abomination.
>>
>> At least aim fer something called garam masala. You can buy it in
>> single containers, much like "curry powder". Better yet, make yer
>> own. Here's one recipe:
>>
>> RAS EL HANOUT spice mix
>>
>> 2 teaspoons ground ginger
>> 2 teaspoons ground cardamon
>> 2 teaspoons ground mace
>> 1 teaspoon cinnamon
>> 1 teaspoon ground allspice
>> 1 teaspoon ground coriander seeds
>> 1 teaspoon ground nutmeg
>> 1 teaspoon turmeric
>> 1/2 teaspoon ground black pepper
>> 1/2 teaspoon ground white pepper
>> 1/2 teaspoon ground cayenne pepper
>> 1/2 teaspoon ground anise seeds
>> 1/4 teaspoon ground cloves
>>
>> This is my basic spice mix fer a Moroccan tagine, but make no mistake,
>> a Moroccan tagine IS a true curry. If you wanna get technical, an
>> Étouffée is a curry. Jes different spices.
>>
>> C'mon ppl! How hard can it be to mix some spices. Even pre-ground
>> spices mixed together to create a garam masala has gotta be better
>> than McCormick's "curry powder". I gar-own-tee!
>>
>> I'm not even gonna address the fact someone put that garbage on lamb.
>> Hell, I can't even afford lamb. But!.... I can afford whole spices.
>> Usually less than $1/oz and I grind it up ina used whirly-blade coffee
>> grinder. I keep one dish's worth in the cupboard.
>>
>> BTW, a classic lamb curry is called a Rogan Josh. Lotta recipes,
>> online. They use garam masala, not "curry powder"! (that's the very
>> last time I type that 'orible phrase).
>>
>> nb
>
> For someone who raves and berates others you have surprisingly little knowledge.

Oh get over yourself!

> Garam Masala is not a substitute for curry powder.

He never said it was.

> There are many blends but they are all based on aromatics and are added at the end of cooking.
>
> Rogan Josh is just one type of curry, the origin of which I believe is Persia.
>
> http://www.richardfisher.com

His recipe stands.