Lamb Pasanday

Ingredients
1/2 kilo lamb (boneless, cut into 1/2 thick slices)
2 onions
6 green chillies
1 tablespoon coriander seeds
250 grams yoghurt
6 tablespoon ghee or vegetable oil
1 clove garlic
1 teaspoon cumin seeds
8 whole black pepper
1/2 piece of bark
2 colves
1 teaspoon salt
2 tablespoon freshly chopped coriander

Directions
Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste.
Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes).
Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan. Serve with rice and Tarka dal

Ginger Chicken

Ingredients
1 lb Chicken (breast off the bone)
3 inch long piece of ginger
1/2 teaspoon black pepper (ground)
1/2 teaspoon salt
2 tablespoon plain yoghurt
4 tablespoon vegetable oil
1 teaspoon garam masalah

Directions

Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes.

Chicken Masalah

Ingredients
1 lb Chicken fillets cut into 1/2 inch (1 cm) cubes
1 small onion finely chopped
1 levelled teaspoon chilli powder
1/2 teaspoon ginger powder
1 clove garlic crushed
1 levelled teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon garam Masalah
1 heaped teaspoon coriander powder
6 tablespoon oil, ghee or melted butter
1/2 tin of chopped tomatoes
2 tablespoons finely chopped coriander leaves

Directions
Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for two minutes. Then add chopped tomatoes and keep stirring it for ten minutes or until the butter leaves the spices. Now add the chicken cubes and stir them in the masalah to get the chicken pieces nicely coated. Add 1/2 a cup of water and leave the chicken to cook on a low light for fifteen minutes. Remove the lid, stir the chicken and cook for further ten minutes. When butter starts to come out, add 1/4 cup of water, sprinkle garam masalah and thinly chopped coriander leaves and cover the pan for five to six minutes.

Chicken Jalfarezi

Ingredients
3 lb. Chicken breast-boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red-Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 t Salt
1 t Red Chili powder
1 t Turmeric Powder
8 oz Butter solids
bunch...... Cilantro

Directions
a) Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes.- Cut ginger into julienne. - Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilantro. Cover.
l) Keep the cover in place for at least 5 minutes. ****** Makes 9 servings of 5 oz. each*****