1.  Throughout India, a wide variety of spice blends create the regional flavors of the Indian cuisine. Rubbed into meat before stewing, sautéed with vegetables, sprinkled over fish before broiling, these mixes permeate the cuisine.
2.  Use of herbs, spices, lemon juice create taste and encourage a healthier lifestyle  Seasonings and spices can make low-fat cooking taste gourmet and help you maintain a healthful eating plan.
3.  Spice blends may be sprinkled over dips, soups, sauces, stir fry.  They are versatile and may be used creatively in any dish
4.  This spice blend can be used in any recipe calling for curry

The soul of an Indian kitchen is the art of blending spices.  Currry powder is associated with Indian cooking.  But, curry powder is not a set blend and are actually blends of a number of spices, and therefore, although they might share the name, each curry recipe is a little different. Each State in India has its own blend and each family is partial to their own blend and each cook is partial to his bend which may be many and which change daily.  Also many foods like meats, vegetables, seafoods, eggs may their own blends.  This makes Indian cuisine new and exciting everyday and therfore distinct.

Curried Lamb or Eggplant with Onions Lamb or Mutton Do Piaza
Ingredients : serves 6 - 8
3 Tbsp. Spice 'N Flavor Madras Curry Powder
1 tsp. salt (or to taste)
3 lbs. (1350 gms.) lamb or mutton - 2 inch cubes (fat trimmed - boneless or boned) or 3 large Eggplant (peeled, cubed and salted for 20 minuites and then washed.  Slightly saute the eggplant in oil and keep aside)
3 Tbsp. vegetable or corn oil
2 cups thinly sliced onions
2 Tbsp. finely chopped ginger or 1 tsp. ginger powder
2 Tbsp. minced garlic
1 cup chopped tomatoes or 2 Tbsp. tomato paste
1 cup quartered onions or halved shallots
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Method:
1.  In a small bowl mix together Spice 'N Flavor Madras Curry Powder, salt and 4 Tbsp. water and set aside.
2.  In a medium pan or pot (non-stick is ideal) heat oil over moderate fire and sauté onions, stirring, until golden brown, about 5 to 7 mins. With a slotted spoon squeeze out excess oil from 3 Tbsp. of fried onions and transfer to paper towels to drain (for garnishing). Add ginger and garlic to rest of onions in oil and sauté, stirring, 1 min. Add spice paste and sauté, stirring, until liquid has evaporated, about 1 min.
3.  Add tomatoes and sauté, stirring, until soft and melt into the sauce, 3 mins.
4.  Add lamb or mutton or eggplant and sauté, stirring, 5 mins.
5.  Add quartered onions or halved shallots and 1 cup water, bring to boil and simmer, covered, using medium heat, until meat is tender, about 30 mins . Taste for salt.
6.  Transfer to a dish and garnish with reserved onions and coriander leaves.
7.  Serve hot with rice (steamed or pilaf), Indian pickles, Indian bread such as puri, nan, roti or paratha, pita or any other bread or with boiled vegetables or yucca (cassava).
Chefs Tip:
- To make a spice rub for grilling 1 lb. meat, poultry or seafood, mix together 1 Tbsp. Spice 'N Flavor Madras Curry Powder with ½ tsp. each of salt and garlic powder.
- For a spicier curry, add 1 tsp. of Spice 'N Flavor Garam Masala and 1 or 2 chopped fresh green cayenne or serrano chillies to the pan along with the spice paste in step 2.
- Try this recipe with 2 lbs of chicken, beef, veal, turkey, fish, shrimps, vegetables or tofu.