Archeological evidence of clay-pot cooking has been traced back 6,000 years; it is a functional, nature-friendly, and flavorful way to infuse meats, rice, legumes, and vegetables over a slow fire. I look at it as the exotic and earthy precursor to modern-day slow cookers. This curry combines the Hyderabadi flavors of coconut, chiles, and curry leaves with a northern blend of garam masala. It is a no-fuss curry that you can truly “fix and forget” (but it’s certainly not forgettable).