Getting spicy with a Lamb curry and cucumber yoghurt dressing (Raita)

Last night I decided I would give the lamb curry recipe on page 156 a go and one of the best things to accompany the curry, Raita.

The best way to describe this curry would be modified for western palates. The flavour is nice but it doesn’t pack any punch or liven up the taste buds as you would expect from a curry. This makes it excellent for all family members and I am sure the recipe would be good made with beef as well as the lamb. If you are looking for an authentic style curry then this probably isn’t the recipe for you.

I love raita with curry because it helps cool the heat from hot ones and it offers a lovely fresh contrast for spicy dishes. Reading through the raita recipe in the Edmonds (Page 156) the first thing that leapt out at me was that the cucumber is chopped. Most recipes I have used in the past use grated cucumber. Apart from an obvious textural difference, grating it also makes the raita come together more as a sauce. The Edmonds recipe wasn’t too bad but it wasn’t memorable.

Here is a recipe that I really like. Perhaps give both versions a try and see which one suits you. I promise not to be offended if you prefer the Edmonds version. 😉

Until next time. Happy cooking!