Cooking Easy Food

Marianade:
1 teaspoon ground turmeric
1 teaspoon ground fennel seeds
1 teaspoon garam masala
1 tablespoon white poppy seeds
3 large garlic cloves crushed
1 tablespoon roughly chopped ginger
1 medium onion chopped
2 medium tomatoes chopped

800 grammes of lamb diced
3 tablespoons vegetable oil
¾ teaspoon nigella seeds
1 teaspoons cumin seeds
500 ml water
1-2 green chillies (4-5 if you are a hot chilli fan). The chillies should be slit down the middle and just remove the seeds
2-3 teaspoons fresh taramind paste
2 handfuls fresh corriander - leaves and stalks chopped

9 ozs Plain flour
2 teaspoons sugar
½ teaspoon salt
½ teaspoon baking powder
110-130 ml milk
2 tablespoons vegetable oil

1. Put flour, sugar, salt, baking powder in a bowl

2 teaspoons powdered ginger or half an inch fresh ginger (finely chopped)
2 tablespoons turmeric
2 garlic cloves (finely chopped)
1 teaspoon chilli powder (or half a teaspoon of hot chilli powder)
2 tablespoons fresh coriander
Juice of 2 limes
Salt and black pepper
900 grammes diced lamb (diced = cut in about one inch cubes)

(Mix all the above ingredients and mix in the lamb to marianade for one hour at room temperature.

Heat one tablespoon of vegetable oil in a pan and cook the lamb mixture for 8-10 minutes until the lamb is brown on all sides.

(Rest of the sauce):

1lb chicken portions - (cut up a whole chicken because it's cheaper - see chicken section)
1 (small) carton plain yogurt
2 medium onions (very finely chopped)
4 tablespoons vegetable oil
2 cloves
½ teaspoon mustard powder
2 cardamon pods
½ teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon chilli powder (or ½ teaspoon of hot chilli powder)
½" piece of fresh ginger
4 garlic cloves
½ teaspoon coriander seeds to taste
½ teaspoon freshly ground black pepper & salt to taste