>
> Anyone out there prepared to offer their favourite to the world?
> (But pleeease... not too "gourmet"! :-)


I tend to do a *******ised Kashmiri chicken which IMO works equally as well
with mutton. It isn't too gourmet but in my case I do make my own spice
base so it may be more work than you are prepared to undertake .

equal parts of
cumin
fennel
fenugreek
cardamon
cinnamon
clove
coriander
ginger
black peppercorns
a dash of nutmeg
paprika
cayene pepper to taste

I usually have seeds of the above, give them a quick dry fry and then grind
them in the mortar/pestle the day I make it. I'm sure it would work with
the powdered varieties. I also use chilli paste to give it an extra kick

Fry an onion and a couple of cloves of garlic in oil, add a few curry
leaves and the chilli paste. Throw in the meat, brown for a bit before
adding a can of crushed tomotoes and some tomato paste.Add the spice mix,
stirring it in well. Simmer until the meat is cooked. Serve with rice, and
as Kwji would say, Eat.

It also works well when it has yogurt stirred through it.