• 3 lbs Lean boneless lamb
• 3 Meaty lamb bones Marinade made from:
  
• 4 tblsp Light vegetable oil
• 1/4 c Cider vinegar
• 3 tblsp Tamarind pulp
• to taste Salt Puree made from:
  
• 2 tblsp Vegetable oil
• 1 large White onion
• 6 Garlic cloves
• 2 tblsp Fresh ginger root, chopped
• 1/2 c Vegetable oil
• 3 c Onion, thinly sliced
• 1 tsp Ground cumin
• 1 tsp Ground mustard
• 3 tsp Turmeric
• 1 1/2 tsp Red pepper
• 3 tsp Paprika
• 2 1/2 c Hot water

Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.

Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed.

Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.

Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes).

Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). Pick out and discard bones. Serve over rice.

Meat:

• 1 lb Ground lean meat
• 1/4 c Chopped onion
• 4 cloves Chopped garlic
• 1" piece Ginger, chopped
• 1/2 t Turmeric
• 3/4 c Water
• to taste Salt and pepper To mix with meat:
  
• 4 T Besan (chick-pea flour)
• 1 T Yogurt
• 6 Hard boiled eggs
• 1 Egg for mixing and coating
• 1/2 t garam masala
• Oil for frying For curry (Masala):
  
• Oil or ghee
• 2 Chopped onions
• 8 Cloves chopped garlic
• 2 Tomatoes or equivalent paste
• 1" piece Ginger, chopped
• 1/4 c Yogurt
• 1/4 t Turmeric
• Green onion
• 1/2 t garam masala
• 10-15 leaves Coriander
• to taste Salt and pepper

Coat the hard boiled eggs with the above and deep fry.

Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes covered.

When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 $F^\circ$ for 15-20 minutes.

• 1 1/2 lb Pork
• 3 Medium onions
• 2" piece Ginger
• 4 cloves Garlic
• 2 medium Tomatoes
• 2 T Vinegar
• 2 t Salt
• 1/2 t garam masala
• 2 T Vindaloo paste (hot)
• 1 medium Potatoes
• 2 c Water

Make Masala with onions, ginger, and tomatoes as in chicken curry, etc. Add the vinegar and Vindaloo paste and cook for 2 minutes. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender.

• 1 1/2 lb Goat mutton
• 3 Medium onions
• 3/4 c Yogurt
• 4 cloves Garlic
• pinch Saffron
• 2 t Salt
• 3/4 c Cream
• 1 oz Almonds
• 1/2 c Oil
• 1 oz Coriander seed
• 1 t Red pepper (optional)
• 1/2 t garam masala

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.

• 1 lb of lamb cut into 1-inch cubes
• 1 large onion, finely chopped
• 4 tsp ground coriander
• 1 Tbsp mustard seeds
• 2 tsp ground cumin
• 1 tsp chili powder (or less if you want)
• 1 tsp turmeric
• 1/4 cup plain yogurt
• 1-inch finely chopped fresh ginger
• 3 garlic cloves, crushed
• 2 lb of fresh spinach, trimmed, washed and torn in small pieces
• 1/4 tp salt
• 1/2 Tbsp vegetable oil

When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.

When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.

• 2.0 lbs of chicken breast skin removed
• 1/2 cup yoghurt
• 1 cup ground onion
• 1/2 cup ground cashew nut (soak cashew for an hour or more to make grinding easier)
• 2 med tomatoes cut into small pieces
• 1" square of fresh ginger ground
• 5 -6 cloves of garlic ground
• 6-7 whole green cardomom
• 1 tsp (more or less) of cayenne pepper or red chilli pwd
• 2 tbsp of sliced almonds
• 2 tbsp of corn oil

• 3 tbsps vegetable oil
• 1 tsp black mustard seeds
• 3 cloves garlic, finely chopped
• 10-15 fresh curry leaves
• 1¼ lbs raw prawns, peeled & washed
• then patted dry

Sauce...

• 1 tbsp tomato puree
• ¾ tsp salt
• ¼ tsp sugar
• 1 tsp garam masala
• ½ tsp ground roasted cumin seeds
• ¼ tsp chilli powder
• 3 tbsps chopped fresh coriander
• 1 green chilli, finely chopped
• 1 tbsp lemon juice
• 7 fl oz coconut milk or single cream

You will need the following:
• 1. 12 Chicken drumsticks and/or breast pieces (skin removed)
• 2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk
• 3. 1 1/2 tbsp red chilli powder
• 4. 2 tbsp coriander powder
• 5. 1 tbsp garlic powder
• 6. 1 tbsp ginger powder
• 7. 1 tbsp cumin powder
• 8. 1/2 tbsp. garam masala powder
  You can prepare #8 at home by dry grinding to a powder the following: (20 black pepper corns 0r equivalnet black pepper powder, 5 cloves, 1 inch cinnamon stick, 4-5 cardamoms, 1 tsp. cumin powder, 2 bay leaves plus some more stuff I dont know, although this should be fine )
• 9. Meat tenderizer (optional)
• 10. 2 tbsp. salt (use less if tenderizer contains salt)
• IF YOU LIKE IT HOT AND SPICY , ADD 1 TBSP. EXTRA OF ALL SPICES FROM #'s. 3-8.

The marinade : Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces. Add the yoghurt plus one cup water or the buttermilk with no water into the bowl. Add all the spices from nos. 3 thru 8 into the bowl and stir to form a homogeneous mixture.Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture. Cover the bowl with a lid and let it stand for 6 hours. If you plan to marinade for 12-15 hours, put it in the refrigerator. The more time it is marinated, the better it will absorb the spices and the tastier it will be.

When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbeque in the normal fashion. turn over the chicken pieces when they look brownish red in color or darker if you prefer it well done.

Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken. lemon juice sprinkled on the cooked pieces also adds to the flavor , if you wish.

• 8 Bombay ducks (see note below)
• 1/2 cup Oil
• 2 Medium onions, finely sliced
• 2 clovesGarlic, finely chopped
• 3 Dried chilies, seeded and broken into pieces
• Lemon juice and salt to taste