• 1 kg mince beef
• 1½ tsp each ginger and garlic paste
• 1½ tsp cumin seed powder
• 2 tsp chilli powder
• 8-10 long green chillies, finely chopped
• 1 bunch fresh coriander leaves, finely chopped
• 1 bunch fresh mint, finely chopped
• 4 eggs
• 4-5 slices of bread soaked in water, squeezed dry
• 225 g bread crumbs
• ¼ tsp turmeric
• ¼ tsp garam masala
• Salt to taste

Method:

• Marinate mince with all ingredients overnight, except the eggs and bread crumbs.
• From 3 inch round cutlets, ¼ inch thick and coat in breadcrumbs. Keep aside.
• Heat the oil in a frying pan. Beat 2 eggs until frothy. Dip each cutlet into the egg mixture and fry on slow to medium heat till light brown.
• Sprinkle water on the cutlet and on its edges to give a lacy effect.
• Serve immediately.
• Serves 6
• Preparation Time: 12 hours
• Cooking Time: 30 minutes

• Lamb mince 750 gm
• Almonds 15 gm/1 tbs
• Cardamom powder 2.5 gm/ ½ tsp
• Cashew nuts 15 gm/1 tbs
• Cooking oil 60 ml/4 tbs
• Garlic, chopped 15 gm/1 tbs
• Green chillies, whole 4
• Onions, chopped 80 gm/ 1/3 cup
• Poppy seeds (khus khus) 15 gm/3 tsp
• White pepper powder 5 gm/1 tsp
• Yogurt 240 gm/1 cup

Method:

• Soak and peel almonds. Soak cashew nuts and poppy seeds for an hour and blend all three with a little water to a fine paste. Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown.
• Add mince and sauté over gentle heat.
• Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chillies. Simmer gently till mince is cooked and gravy is reduced by half. Pick out and discard the green chillies. Add the nut paste and stir well. Simmer for 2-3 minutes.
• Time: Preparation: 30 minutes, Cooking: 45 minutes
• To Serve: Serve hot with paratha.

• 1 kg mutton, cut into 1 to 1½ inch pieces
• 1½ tsp ginger paste
• 1½ tsp garlic paste
• ½ tsp green chilli paste
• 1 small onion, sliced
• milk of 1 large coconut or 50 g instant coconut powder
• 225 g potatoes, quartered
• 6 tbsp oil or ghee
• 50 g cashew nuts or almonds, peeled
• 50 g almonds, peeled
• 50 g peanuts, peeled
• 1 tbsp poppy seeds
• Salt to taste

Method:

• Finely grind the cashew nuts, almonds, peanuts and poppy seeds and keep aside. Heat 2 tbsp oil/ghee in a saucepan, add mutton, ginger, garlic and green chilli paste, salt and 1 cup of water. Mix well and simmer till mutton is almost tender. Remove from heat and keep aside.
• In a separate saucepan heat 4 tbsp oil and fry the ground nuts on low heat. Sprinkle water and stir continuously to prevent burning, fry till masala changes colour to a light pink (about 10 minutes).
• Add potatoes and cintinue frying for another 5 minutes. The curry will give off an aroma when it is cooked. Add mutton and coconut milk and
•  let the mutton curry cook till the gravy is thick.
• Serve with white bread.
• Serves 4 - 6
• Preparation Time: 30 minutes
• Cooking Time: 35 minute

• 1 mutton leg (cut in six pieces)
• 5 large onions (finely chopped)
• 6 small potatoes (finely chopped)
• 2 capsicums (finely cut into rings)
• 3 tbsp ginger paste
• 4 tbsps papaya paste
• 2 tsp all spice powder
• 2 tsp red chilli powder
• 2 tsp green chillies paste
• 1 tsp Kashmiri chilli powder
• 4 tbsp cornflour
• 2 eggs, boiled
• 4 tbsps cooking oil
• 2 tsp black pepper
• Salt to taste

Method:

• Mix all the ingredients together except eggs, onion, capsicums and potatoes.
• Before putting this mixture over the meat, pierce it with a fork or a knife, so that the mixture can penetrate.
• Set it aside, preferably in the refrigerator, for six hours.
• In a baking dish, put the leg pieces one by one and pour the mixture in which the meat was marinated over them.
• Make sure that there is a uniform layer of marinate mixture under and around the meat. The vegetables should also be spread evenly on the dish.
• In a preheated oven, bake at medium heat for about 45 minutes to an hour.
• To serve, place in a serving dish and place the vegetables and marinate mixture all around.
• Garnish with slices of boiled eggs.

• 2½ - 3 kg leg of veal
• 2 large cardamoms
• 3 cloves
• 1-2 tsp mustard
• 1 onion, sliced
• 50 g butter
• 50 g unmelted ghee

Method:

• Make small incisions in meat and insert cloves with head exposed. Put half of the butter, ghee and onions in the pan, add meat and remaining
•  ingredients on top of meat. Cover and cook on high heat for 10-15 minutes to brown onions and meat. Turn meat and brown on other side.
• Cover and simmer on low flame till meat is cooked, about 2½ - 3 hours. To prevent meat from burning check every half hour.
• Serve in its own gravy with roast potatoes.
• Serves 4

• Mutton kidneys 12 each cut into half
• Red chilies ½ tsp coarsely ground
• Black pepper ½ tsp ground
• Ginger and garlic paste 1 tbsp
• Salt to taste
• Fresh coriander 1 bunch finely chopped
• Green chilies 2 finely chopped
• Lemon 2
• Cooking oil ½ cup

Method:

• Rinse the kidneys thoroughly with salt and garlic water. Heat oil in a frying pan until it is very hot, and then add kidneys, ginger and garlic paste and slat to it. Quickly cover the frying pan because the kidneys will immediately splutter. When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted). Squeeze lemon juice on it, cook for a minute. Remove from heat and serve.

• Boneless lamb 675 gm
• Black peppercorns 2.5 gm/ ½ tsp
• Cooking oil 30 ml/2 tbs
• Garam masala 2.5 gm/ ½ tsp
• Garlic paste 10 gm/2 tsp
• Ginger, grated 15 gm/3 tsp
• Green chillies, chopped fine 4
• Red chilli powder 2.5 gm/ ½ tsp
• Salt to taste

Method:

• Chop meat into tiny pieces, a quarter inch thick. Pound the pieces till they flatten slightly. Mix ginger, garlic, green chillies, red chilli powder and salt. Rub mixture onto meat. Grind peppercorns and rub onto meat. Set aside for 2 hours. Heat oil in a pan over medium flame.
• Put in the meat. Let simmer for 5 minutes. Stir occasionally. Cover and cook till the meat is tender. Remove cover and turn up heat. Add garam masala.
• Cook till all moisture has evaporated and meat is browned.
• Time: Preparation: 2 ½ hours, Cooking: 15 minutes.
• To Serve: Serve on toothpicks with mint sprigs and lime wedges as a cocktail snack, or with a daal and any flaky bread.

• Leg of lamb 1 ½ kg/1 piece
• Cardamom powder 2.5 gm/ ½ tsp
• Chaat masala 5 gm/1 tsp
• Cooking oil 60 ml/4 tbs
• Garlic paste 10 gm/2 tsp
• Ginger paste 10 gm/2 tsp
• Lemon juice 30 ml/2 tbs
• Mace (javitri) powder 2.5 gm/ ½ tsp
• Malt vinegar 240 ml/1 cup
• Red chilli powder 10 gm/2 tsp
• Rum 120 ml/ ½ cup
• Salt to taste

Method:

• Prick leg all over with a fork. Marinade the leg in a mixture of salt, red chilli powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for 2 hours.
• Pour the vinegar and rum over the lamb. Place leg on a baking tray and pour over 1 litre/4 cups water. Bake in an oven at 350 ºF for 1 ½ hours turning the leg two or three times to ensure it cooks evenly. Once water dries out remove from tray. Baste with oil and grill till well done all over.
• Time: Preparation: 2 ½ hours, Cooking: 2 ½ hours
• To Serve: Garnish with onion rings and sliced tomato. Sprinkle chaat masala and serve hot.

• Leg of mutton 1 ½ kg (middle bone should be cracked and fat removed)
• Soya sauce 1 tsp
• Juice of lemons 4
• Vinegar 2 tbsp
• Cumin seeds 1 tsp (roasted and ground)
• Powdered black pepper 1 tsp
• Salt to taste
• Cooking Oil 3 tbsp

Method:

• Prick the leg of mutton with a fork and mix all the ingredients (except for oil) and leave it to marinate for about 1 ½ hour. Put the leg in a big pot and cover. Let it cook till all the juice dries up. Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while till it is done. Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot on top of the roast.

• 1 kg mutton leg
• 25 g meat kachri / tenderizer
• 350 g yogurt
• ½ kg small potatoes whole
• 4-6 large tomatoes whole
• 4 large capsicum whole
• 100 ml oil or ghee
• 200 ml water
• Salt and pepper to taste

Method:

• Fork the leg of mutton. Rub mutton with meat tenderizer and set aside for an hour or two.
• Heat oil or ghee in a pan and fry the meat till it is reddish brown. Remove meat, fry potatoes, capsicum and tomatoes, separately in the same pan. When the meat has become cold, apply paste of whipped yogurt, salt and freshly ground pepper.
• Place in the same pan with oil, add ½ cup water, cover and simmer till done.
• Add the fried vegetables and simmer for a few minutes.
• Serve immediately.
• Serves 6
• Preparation Time: 1 - 2 hours
• Cooking Time: 35 minutes