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GOODNESS
Cardamom: This is a delicious spice with a citrus-like aroma that adds a wonderful flavor to Indian foods, among others. It is also know to be good for your liver, which in turn is good for entire body, since your liver helps you detoxify your blood. It is also good for your digestion, and is known to help with gas and the cramps that causes. The only caveat is that you might want to hold off on the cardamom if you are worried about gallstones. Otherwise, it can be a great addition to your recipes.
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
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Recipe

Lamb In Fennel-Coconut Sauce

serves
prep time: 10
cook time: 160

ingredients

  • coconut spice paste
  • 1/2 cup desiccated coconut or 3/4 cup freshly grated coconut
  • 8 garlic cloves, finely chopped
  • 2 tablespoons finely chopped peeled ginger
  • 1 cup water
  • 1 tablespoon fennel seeds, finely ground
  • 2 tablespoons ground coriander
  • 1 1/2 teaspoons Indian red chile powder
  • 1/2 teaspoon turmeric
  • lamb
  • 1/3 cup vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1/4 teaspoon fennel seeds, finely ground
  • 4 green cardamom pods
  • 3 inch cinnamon stick
  • 10 fresh curry leaves
  • 1 large onion, chopped
  • 2 plum tomatoes, chopped
  • 1 teaspoon salt
  • 2 1/2 pounds trimmed boneless lamb shoulder, cut into 1.5 inch pieces
  • 3 cups water
  • 1/2 cup finely chopped fresh cilantro

directions

Make coconut spice paste:

If using desiccated coconut, soak in a bowl of warm water to cover 1 hour and drain well in a sieve.

Puree coconut, garlic, and ginger with 1/2 cup water in a blender, then blend in remaining 1/2 cup water, fennel, coriander, chile powder, and turmeric.

Make lamb:

Heat oil in a 6- to 1 3/4 gallons heavy pot over moderately high heat until hot but not smoking, then cook cumin, fenugreek, fennel, cardamom pods, and cinnamon stick, stirring, until fragrant, about 30 seconds. Add curry leaves and cook, stirring, until fragrant, about 30 seconds. Add onion and cook, stirring, until softened and begins to brown. Add tomatoes and cook, stirring occasionally, until softened, about 1 minute.

Add coconut spice paste and salt and cook, stirring occasionally, 5 minutes. Add lamb and cook, stirring occasionally, until no longer pink on outside, 3 minutes. Add water and simmer, covered, stirring occasionally, until lamb is very tender, about 1.5 hours. Transfer lamb with a slotted spoon to a bowl and simmer sauce until thickened. Return lamb to pot and season with salt.

Just before serving, stir in cilantro.

Cooks' note:

•, Lamb may be made 1 day ahead and chilled, covered.

•, Try deep-frying store-bought pappadams in about 1 1/4 quarts of oil to add extra crispness to the lentil wafers. Eat them with each course.