Layering Spices

John Torode praised Fateha's curry: 'The spicing of the lamb's great.' The secret is deliberate layering. Whole spices (bay leaves, cardamom, cinnamon, cloves) go in first, bloomed in hot oil for 30-45 seconds to release their essential oils—this creates the aromatic backbone. Ground spices (turmeric, cumin, coriander, chilli) are added later, toasted briefly with the aromatics to develop depth without burning. Finally, garam masala is stirred in at the very end, off the heat, where its delicate volatile compounds remain bright rather than cooking away. Each layer builds on the last: structure from whole spices, body from ground spices, and a final fragrant lift from finishing spices.