At this time of year, when the temperature is dropping outside, it’s the ideal cuisine to warm you up on the inside. It’s flavoursome, without a doubt, but the whole process of cooking a curry dish is gratifying too. From pounding the spices in a pestle and mortar to taking in the amazing aromas of fresh garlic, ginger, onions and green chillies sizzling in a pan, it’s a great way to experiment with flavours and textures.
So to celebrate the twenty second year of National Curry Week, and to honour what many regard as the nation’s favourite cuisine, we’ve put together a menu of mouth-watering PGI Welsh Lamb and PGI Welsh Beef spice-inspired recipes.
We haven’t limited it to curry sauces as there are so many other ways to cook with spices, so there’s a bit of everything for you here – from the more traditional dishes to the lesser known.
Go-an, tik-ka look at these and test your curry-linary skills!