IF you’re looking for a rich deep-flavored curry, you don’t need to go out. With only a few ingredients you most likely have on hand, you can produce a good one at home. Aside from the meat for this simple lamb curry (you may use chicken thighs if you prefer), the shopping list is relatively short: onion, ginger, garlic, turmeric, cumin, coriander, peppercorns, clove, cayenne and cinnamon.如果您正在寻找富有浓重口味的咖喱，你不必非得出门才能找到。仅仅使用很可能手头就有的一些原料，就可以在家自制出味道鲜美的咖喱。除了用于制作这个简单的羔羊肉咖喱的肉（如果您愿意的话，可以选用鸡大腿肉）以外，采购的清单颇为短小：洋葱、姜、蒜、姜黄、孜然、香菜、干胡椒、丁香、辣椒和桂皮。
For the non-Indian cook, traditional Indian cooking may seem too involved, complex or cumbersome, but it’s not necessarily so. When you learn some basic easy techniques, the process becomes less daunting.对于非印度烹饪来说，传统的印度烹饪可能过于耗时、复杂或者笨拙，但是不必非得这样。当您学习了一些基本的、很简单的技术以后，制作过程就变得不那么令人生畏了。
For instance, you can get into the pleasant habit of toasting and grinding your own spices. It is a simple matter of heating them (in this case cumin or coriander seeds) in a small dry skillet. When they become fragrant, after just a minute or so, they are ready to be pulverized using an electric spice mill or mortar. This small effort provides the aroma and fresh flavor that packaged ground spices often lack.例如，您可以养成令人愉悦的习惯，烤磨自己喜欢的调料。这只是在小的干煎锅中将它们（在这个例子中，使用孜然或者香菜籽）加热的简单过程。当它们溢出香味以后，再过大约一分钟，它们就已准备好，这时使用电子香料磨粉机或研钵将它们磨成粉末状。这个小小的努力过程可以产生芳香的气味和新鲜的口味，而这些通常是打包购买来的调料所缺乏的。
Another utterly simple technique is using the essential paste of fresh ginger and garlic found in so many Indian recipes. For a small amount, employ a micro-plane grater, or the fine holes of an ordinary box grater. The lamb, marinated briefly in this paste along with the spices, becomes transformed.另一种非常简单的技术是：使用以鲜姜和大蒜为主要原料的糊状物，这种用法在很多印度食谱上都可以找到。使用一个具有微小平面的擦菜板，或者用一个普通的盒状擦菜器上细微的洞来得到少量这种糊状物。将羔羊肉短暂地浸泡在这种糊状物中腌制，并辅以调料，羔羊肉就起了变化。
The next step is the careful browning of the meat with the onions. If the heat is too high, they will burn; too low and you won’t achieve the caramelized flavor you’re after. Attentive stirring for about 10 minutes is required. After that, add water, turn down the heat, put on the lid and relax. The curry will be ready in about an hour.下一步是小心地用洋葱将肉弄成棕色。如果火太大的话，肉就会烧糊；火太小就不会制出您想要的焦糖口味。需要细心地搅拌上大约 10 分钟。在这以后，添些水，将火关小。盖上盖子，放松一下。大约一个小时后，咖喱就制成了。
Sizzling spices is yet another way to impart flavor to a dish. For the carrot raita that accompanies this curry, this technique is what really adds dimension. Mustard seeds are heated in a small amount of ghee or oil just until they pop, along with a bit of garlic and cumin, then stirred into yogurt. The raita gets additional spark from fresh mint and a little cayenne heat.然而，加入调料直到它们发出咝咝声是另一种给菜肴添加味道的方法。对于这种咖喱中加入的胡萝卜优酪乳来说，这种技术实际上添加的是维度。将芥末子和少量酥油或油一起加热，直到它们发出爆裂声，再加入一些蒜和孜然，将它们搅拌成酸乳酪。优酪乳从加热的新鲜薄荷以及一点辣椒中获取额外的味道。
from 译言-每日精品译文推荐 http://article.yeeyan.org/view/280349/253014
