I’m hoping to turn grilled lamb shoulder into an Indian curry dish tonight, ideally with the help of a simmer sauce.
Would any of you have recommendations for your favorites? I will add appropriate heat levels, of course 
I ended up settling on this hot curry spice paste, remembering that we have coconut milk in the house to thin it out some — plus of course we always have TPSTOGAG to add, as well as onions, green peppers, and a red pepper I picked up at the store along with the curry paste 
Shoulda grabbed the cilantro chutney I was eyeing, but I can probz get that at a later store run. Now to look up raita recipes 
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Found one that looks promising, plus I can use up the last of the mint leaves from the lamb shoulder marinade
The raita on recipetin eats is a pretty standard recipe. (It’s st the end of tje tomato salad recipe.) I personally don’t like diluting it with water though since I find it thin enough.
Yeah, I prefer a less runny raita myself!
Use Greek yoghurt. Add chopped mint, grated garlic and, maybe, chopped/grated cucumber.
Interesting about how Pataks label their jars. In the UK, it would be with the Anglicised curry strengths - Madras, Jalfrezi, Tikka, etc.
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I used Greek yogurt, mint, cilantro, lime juice, toasted cumin, salt, garlic, splash of water, and two unexpectedly VERY HOT green chilies 
Followed by MOAR yogurt, lime juice & water. Still pretty damn spicy.
So much for cooling us down 
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Maybe one chili (serrano?) is enough … did you remove the seeds?
Nope. Two whole peppers, and yeah I think they might be serranos. At least the curry itself isn’t crazy spicy 
Indian foods tend to have warming spices like cumin, coriander, garam masala, etc unlike fiery hot curries found in Thai cuisine. I was surprised to see a hot pepper in your Indian curry but if thats the way you like it…
And the sauce you bought says HOT on the label!
Yeah, the paste isn’t all that hot (at least for my tolerance level). I added some dried kashmiri chile peppers to ramp it up a bit 
Well, there are any number of different curry dishes with varying levels of heat. I just happen to prefer my Indian curries on the spicier side
But I didn’t add any actual chile peppers to the curry itself… “just” the raita 
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That is not the case in my experience.
Many Dishes from India are very chili forward.
The Cuisines from Nagaland, Andhra Pradesh, Tamil Nadu and Telangana are all quite hot.
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Agreed.
Most recipes I have for Indian food include chilli - fresh, dried or powder.
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Many contain all three!
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‘s why I love it 
