Golgappas, are a popular street food in India. In this recipe they’re served as a tapa. To eat, just pop one in your mouth and then drink the soup.
A can’t-resist curry brimming with fragrant spices–ginger, cinnamon, cardamom, cloves, peppercorns, coriander, cumin…yup, they’re all here.
Jacques Pepin makes lamb curry by cutting the meat into small pieces and grinding whole spices into curry powder for maximum flavor. Serve with brown rice.