Step 1. Take the Lamb (or Mutton) in a bowl. Add a dash of salt, 1 tsp chilli powder, 1 tsp garam masala, 1/4 tsp turmeric powder and lemon juice. Marianade for 2 hrs.

Step 2. Take 1 tsp oil in a m’wave safe bowl. Add the onions and cook covered on high (100%) for 4 mins. Stir once while cooking.

Step 3. Add the ginger and garlic paste. Mix well and cook on high (100%) for 1 min.

Step 4. Add the tomato and potatoes, mix well and cook on high (100%) for 3 mins.

Step 5. Add the marianade, add a cup of warm water and mix well. Cook on high (100%) for 25 mins or till the food is cooked and soft.
Tip: If you want the curry to be more watery add more water.

Step 6: Allow to stand for 5 mins before serving.

*THANK YOU TO Desimunda for submitting this recipe!

Ingredients
3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Directions

Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric.
Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice.

Pork chops, beef, ground beef, ground turkey, or ground pork can be substituted for chicken.

Chicken pieces – 2 lbs; Onions- 4; Ginger paste- 1tsp; Garlic paste- 1 tsp; tomatoes- 2 large ones; whole spice- cardamom, cloves, cinnamon 2 each; coriander powder – 2 tbsps; turmeric pd- 1/2 tsp; red chilli pd- 1/2 tsp or more according to taste; cumin pd- 1 tsp; garam masala( a mix of spices available in Indian stores); salt- to taste, coconut milk – a can or make from Nestle’s coconut milk powder.
Heat 2 tbsps oil and fry whole spice in it. Saute chopped onions till well browned. Add ginger-garlic paste, and fry for a few minutes. Add chopped tomatoes, and cook on low heat till well blended add dry powders and mix well. Add chicken and potatoes, and add salt and 1/2 a cup water. Cook on low heat till cooked. Lastly add 1/2 to 3/4th cup coconut milk, depending on how much gravy you want. Simmer till gravy is thick.

3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
4 cloves garlic
1 inch cube of ginger
2 tablespoons water
1 cut-up, skinned chicken
3 tablespoons oil
1 cinnamon stick
2 bay leaves
5 cardamom pods (green if you can find them),
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Mix the tomato sauce, yogurt and water and set aside. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat. Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes.
Stir for 30 seconds. Add the garlic and ginger paste and the turmeric. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir. Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

Serves 4

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock

Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.

2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.

3) Remove chicken pieces and set aside. Wipe the browning dish clean.

4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.

5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.

6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.

Method:
——-
Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and
garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and
fry the remaining thinly sliced onion. Keep aside.

Add the mutton and fry until the liquid dries up. Add 3/4 c hot water
and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook
at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
Uncover and dry the liquid. Add beaten yogurt and fry until it leaves
oil. Add fried ground onion.

Beat the cream. Add soaked or ground saffron. Mix it with the cooked
mutton. Add Garam Masala and bake at 250 deg F for 1/2 hour. Serve
garnished with chopped coriander leaves.

This recipe was given to me by an Indian post-doc in my lab. It is absolutely
delicious.

Marinade

1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded… your choice)

Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.

two cloves of garlic, chopped
1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.

When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!

1 cup Toor dal* *toor dal is also known as toovar dal
1/2″ piece ginger
4 green chilies
2 cloves garlic
1 small onion
1 handful cillantro leaves (optional)

For Curry:
4 cup buttermilk or yoghurt
4 green chilies, finely chopped
1 ” piece ginger, grated or finely chopped
1 teasp. each ground coriander, cumin, channa dal [roasted if desired]
1/4 teaspoon fenugreek
1/2 teaspoon turmeric
1/4 cup, approx.desiccated unsweetened coconut, ground if desired

For flavored oil:
2 tablespoon oil
1/2 teaspoon black mustard seeds
a few curry leaves

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1. Wash and soak toor dal for a few hours. Drain and grind to a course
paste along with onion, ginger, garlic, and chilies. (I do this by
chopping the large ingredients and blending with the dal in batches.
Add enough water so the blender pastes, but not so much that it turns to
watery mush.) Mix in salt and (optionally) cillantro leaves. Form into
balls and steam 20 minutes. Remove from heat and cool balls. They will
obtain a somewhat rubbery texture as they cool.

2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander,
cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give
a nice flavor and slightly thicken the sauce. (I add all these
ingredients to a coffee grinder and grind to a powder.) Add ginger and
chilies. Add salt to taste. Adjust spices. It will taste like it’s
missing something until you add the flavored oil.

3. Carefully place kofta balls into sauce.

4. Heat a little oil in a separate frying pan over medium heat, add mustard
seeds and curry leaves. When mustard seeds stop bursting, add oil into
the curry. You may want to partially cover pan to prevent seeds from
popping grease all over your kitchen.

If you use non-fat yogurt, there is only 2 T oil in the whole dish!

Enjoy.