Lamb Curry
2 Lbs Diced braising Lamb
4 Green Cardamom pods
2 Bay leaves
1 Onion sliced
1 Whole Clove Garlic
Water
1 Cup of Curry Massalla Gravy
Half an onion finely chopped
2 Tomatoes quartered
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Serves: 4

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1lb Fillet Steak in thin slices
1 cup red lentils
1 Cup of Curry Massalla Gravy (see recipe)
Quarter of an onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
3 Tablespoons Mango Chutney
2 Finely Chopped Cayenne Chillies
1 Clove Garlic
Quarter Cup Pineapple Juice
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Juice of 1 lemon
Serves: 2

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Tandoori Accompaniment

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Tandoori Chicken

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic – crushed
1 inch grated ginger
Red food colouring
4 pieces of skinless chicken on the bone
1 Lemon

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Tandoori Marinade
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic – crushed
1 inch grated ginger
Red, yellow or no food colouring as preferred
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
little water and stir in well with the yogurt to make a tandoori marinade.

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