South Asian Stews, Braises and Sauced Dishes

Gathers the stews, braises and sauced dishes of South Asian culinary traditions, including curries and korma braised in yogurt- or coconut-based sauces, and dal lentil stews, reflecting the subcontinent's spice-tempered, slow-simmered sauce cooking. The grouping reflects the region's own slow, moist-heat cooking tradition, whether built on wine, coconut milk, yogurt or a ground-nut paste, rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.