MASALA BIRYANI (Serves 5-6 adults)

MEAT PREPARATION750g mutton, cut up, rinsed and drained ½ cup brown lentils3 sticks cinnamon 3 cardamom pods, peeled1 bay leaf 3 cloves1 tbs ginger paste 1 tbs garlic paste2-4 green chillies, slivered 2 tsp coriander powder (dhania)½ tsp coarsely crushed black pepper 3 tsp cumin powder (jeera)½ tsp turmeric 4 tsp chilli powder2 tsp garam masala 1 tsp fennel powder (soumph)2 medium tomatoes, grated ½ cup sour milksalt to taste

Cook lentils in water until tender but not mushy. Drain and keep aside.Place meat and whole spices in a deep pot and cook until all traces of pink disappearAdd rest of ingredients as listed and stir well to coat the meat and braise until the meat is slightly tenderStir lentils into meat

RICE PREPARATION1 cup uncooked rice 1 tsp salt2 green cardamom pods 1 stick cinnamon2 cloves 1 bay leaf

Combine ingredients in a pot and boil for 10 minutesDrain off water and keep aside

VEGETABLE PREPARATION6 small potatoes, peeled and coloured yellow 1 cup oil1 large onion, sliced ½ cup peas1 carrot, scraped and sliced ¼ cup chopped dhanialeaves of three stems of mint 2 stems curry leaves

Heat oil, fry potatoes until crisp but not cooked completelyFry onions in the remaining oil until they are a rich brownAdd the carrots, peas and greens to the onions. Fry for two minutes and keep aside

TO ASSEMBLE BIRYANIUsing a flat-bottomed pot, place a thin layer of rice at the bottomAdd the meat and accumulated juicesPlace potatoes, onions and other fried vegetables evenlyCover with rest of the riceSet oven at 200°C

GARNISHING¼ cup ghee1 tsp whole jeera1 tsp whole fennel seeds 1 medium onion, slicedpinch of saffron fronds 1 tbs rose water1¼ cup warm water

Heat ghee, fry jeera, fennel and onionPour over riceHeat saffron until crisp, add the rose water and mix until the colour is strong orange. To crispen saffron, place on lid of hot pot and then crumble with the back of a spoonSprinkle on top of ingredientsFinally, pour the water around the inside of the potCover securely and place in oven for 45 minutesServe with accompaniments

CURRIED LAMB AND CABBAGE

75ml oil3 cinnamon sticks5ml hing1 onion, chopped15ml chilli powder2 tomatoes, chopped15ml crushed ginger & garlic50ml curry leaves1,2kg leg of lamb, cubed200g cabbage, sliced4 potatoes, peeled and quartered5ml coriander15ml sugar

Heat oil, add, cinnamon sticks, hing and onion, fry until lightly browned.Add chilli powder, tomatoes, ginger and garlic and curry leaves.Add lamb and salt, cook about 30 minutes.Add cabbage and potatoes, cook a further 30 minutes.Once curry has thickened and meat is cooked through, add sugar.Garnish with fresh coriander leaves.

MUTTON CURRY

500g mutton (bite-size pieces)15ml oil3 cardamom pods (peeled)3 cloves1 star aniseed (broken up)1 bayleaf (crumbled)3 small pieces cinnamon sticks1 tsp fennel seeds1 large onion (chopped)1 sprig curry leaf2 tsp ginger paste2 tsp garlic paste2 tsp salt¼ tsp turmeric3 tsp coriander (dhania powder)3 tsp cumin (jeera powder)5 tsp chilli powder½ tsp garam masala4 cups hot water6 even-sized potatoes (size of large eggs)30ml tomato puree2 tbs fresh coriander (chopped dhania)

Heat oil and then add spices for a few secondsStir in meat and allow to sautéTurn down heat and cover saucepanCook until meat begins to fry upAdd the onion, curry leaves, ginger, garlic and saltAllow onion to soften, then stir in rest of the spices until meat is well cookedAdd the water and potatoesBring to a boil, then turn down to moderate heatCook until tender, then add tomato puree and stir gentlySimmer until ready to serveGarnish with dhania

BASIC KEBAAB MIXTURE

1 large onion grated and squeezed1 tbs garlic paste1 tbs ginger paste

2 tbs chopped fresh mint½ cup chopped fresh coriander1 tsp dried thyme1 sprig curry leaves4 red or green chillies finely chopped1 tsp garam masala750g lean mince½ tsp freshly ground black peppersalt to taste

Combine all the ingredients and mix well until well blendedMould into kebaabs (meatballs)Use as required, for example, shallow fry and serve with sauce or dip; place in gravy or tomato chutney and cook; use as stuffing for green peppers, squash, kerala; mould on skewers and grill or braai

MUTTON BURGER PATTIES

1kg minced mutton2 large onions, grated and squeezed6 green chillies1 tbs mixed dried herbs1 tbs garlic paste1 tbs ginger paste

2 egg yolks or 1 cup cooked rice1 bunch fresh dhania (coriander)2 tbs chopped fresh mint2 tbs mixed masalasalt to taste (+/- 4 tsp)

Combine all the herbs and spices with the mince and egg yolk/cooked rice and blend in a food processorRemove, shape into patties with wet or oiled handsNOTE: This is a spicy burger mix. You may, however, omit the chillies, masala and coriander and use pepper, Worcester sauce and barbecue spice instead. The cooked rice helps to keep the patty from shrinking too much