By Willie Lebus
I’ve been on a non stop cookathon this weekend. It finished with a sensational lamb curry produced from scratch in a couple of hours. The trick is to roast and crush your own spices.
Serves 4
Garam Marsala -
A sprinkle of the following into a large saucepan.
Coriander Seeds
Cardamom Pods
Cloves
Black Peppercorns
Blade Mace
Toss these in the pan until hints of smoke appear, then crush in a machine until …