The most elaborate forms of cooking meat are to be found in the north of India. The simple grilled kebab led, skewered meat) has developed so many lifferent variations that in some places it has become tunomaty for cooks, caled kebab is, to specialise in that one particular dish Lamb, beef and pork are all widely used in curries. Always choose good quality, lean portions. Although ‘more expensive in this form ic can be made to go a long way with the addition of vegetables, notably tomatoes and potatoes Asa rule, 150-200g per head (for boneless cuts) should suffice — including mince, kebabs, roasts, grils and curries. A pressure cooker may be used for tougher cuts, or they can simply be cooked longer. Rar or cory, isa Var outer Indian) word that literally means gravy or sauce. A curry isnot a dish “itis dae of dhs, infinitely variable according to the combination of spices used. Its not necessarily hot or very spicy. Carried foods keep well In facta grat number taste alot better a day or two later. This is because the ‘meat and spices have had time to infuse and mature. Cooking your curry a day or two ealier will prove tasty bonus. Keep your curry dishes in the coldest part of the refrigerator — the lower shelves. Do not reheat quickly oF the meat will become soft and mushy. Basic Meat Curry (Beef, Lamb, Pork or Chicken) tkg lean meat or chicken 500g onions 4 cloves garlic 1 teaspoon turmeric 1 teaspoon cumin 2 teaspoons coriander 1 teaspoon ginger 2 teaspoons chilli 1 teaspoon paprika 2 teaspoons poppy seeds (optional) 120g ghee sale to taste 2 bay leaves 150mL yoghurt or 3 tomatoes 1 teaspoon garam masala Wash, dry and cut meat into T-inch cubes or joint the chicken, Minced Lamb Cualets (n 27) Slice 250g onions and grind the garlic toa paste. ‘Add to the paste 1 desserespoon water and mix in the turmeric, cumin, coriander, ginger, chill and paprike ders. If poppy seeds are used, they should be ground and added to the paste Heat the ghee and fry the 250g sliced onions golden brown Lower heat, add the paste and fry for 3 or 4 minutes, stircing all the time. ‘Add the meat and salt and increase the heat. for 5 minutes. [Add the bay leaves and yoghuet or tomatoes (quareered), mix thoroughly, cover and simmer till the meat is almost tender. ‘Add garam masala and fry for 2or 3 minutes. Cover and simmer tll ready. If the liquid dries up while cooking, add hot water, 2 tablespoons ata time. Stir often so that the curry does not stick to the pan Serve with rice or bread. Serves 46. Malai (Cream of Coconut) Curry 500g chuck steak 90g desiccated coconut 2 tablespoons coriander seeds 1 large onion 5 cloves garlic 44 tablespoons hot milk 4 large potatoes 60g ghee 1 ceaspoon turmeric “A teaspoon ginger “4 teaspoon cumin 2 teaspoons salt Cat the meat into cubes. Soak 60g coconut in 300ml. of hot water for 10 minutes. Squeeze and strain out the milk tae In adry frying pan roast the coriander seeds lightly then grind cher, Slice the onion finely. Grind the garlic to a paste. Soak 30g coconut in hot milk, Peel and quarter the potatoes, [Heat the ghee and brown the onion and add all the spices and cook for 3 minutes en add the coconut and milk mixture, meat and sale and simmer for § minutes ‘Add the coconut mill and brine to the boil