Pumpkin Fugadh

       A mild sweet curry, ideal as a complement to a spicy hot curry

Ingredients:
	  1 lb   diced butternut pumpkin
	  1      finely chopped onion
	  1      finely chopped tomato
	1/2 tsp  mustard seeds
	1/4 tsp  turmeric
   	  4 Tbsp oil
	400 ml   coconut cream
	200 ml   water
	         salt to taste
	         coriander leaves for garnish

Heat oil and cook mustard seeds until they burst.  Add chopped onion and
fry until tender.  Add chopped tomato and tumeric, cook briefly (approx
2 mins).  Put in the diced pumpkin, salt and water.  Stir well to coat
the pumpkin.  Add coconut cream.  Cover and cook until pumpkin is soft -
this depends on how small/large you dice.  Garnish with chopped
coriander.


			      Palak  Gosht

                            Lamb and Spinach
Ingredients:

	  2 Tbsp oil or ghee
	  2      medium onions, sliced thinly
	  6      cloves garlic, crushed
	  2 inch piece fresh ginger-root, finely chopped
	1.5 tsp  turmeric
	  2 tsp  chilli powder
	1/2 tsp  ground black pepper
	1/2 tsp  ground fenugreek
	  2 tsp  ground coriander
	  1 tsp  ground cumin
	  2 tsp  hot paprika
	  2 lbs  lean diced lamb
	800 ml   coconut cream
	1.5 tsp  salt
	  2      curry leaves (optional)
	  1 pkt  frozen chopped spinach

Instructions:

Heat oil in heavy pan.  Add onions and fry until golden brown Add
garlic, ginger and all spices except salt Fry for 5 minutes until
fragrant. If mixture is too dry add a little water.  Stir regularly to
prevent burning Add lamb and toss through to coat with onion/spices. Fry
further 10 minutes, stirring to prevent burning/sticking Add thawed
spinach and mix thoroughly.  Add coconut cream and salt. Stir well.  Add
curry leaves, bring to a rapid boil Reduce heat and allow to simmer for
at least _1.5_ hours covered.  Remove lid and simmer till sauce reduces,
usually 15-30 minutes.

This is an exceptionally hot curry, if you prefer a milder curry reduce
by half the following ingredients: chilli powder and hot paprika.

This recipe also lends itself to substituting chicken for the lamb.



			       Alu Gosht Kari

			    Meat and Potato Curry

Ingredients:

     3 lbs  beef skirt steak
   1/4 cup  oil
     1 tsp  black mustard seeds
   1/2 tsp  fenugreek seeds
     6      cloves garlic, crushed
     1 Tbsp ginger-root, finely chopped
     3      medium onions, finely sliced
   1.5 tsp  turmeric
     2 Tbsp coriander
     1 Tbsp cumin
     2 tsp  chilli powder
     3 tsp  salt
     2 Tbsp vinegar
     2 tsp  garam masala
     2 Tbsp extra vinegar
   1.5 lbs  cubed potatoes
     2 Tbsp fresh coriander

Cut steak into cubes.  Heat oil and fry mustard seeds till they burst.
Add fenugreek, garlic, ginger and onion.  Fry until the onions are
golden.  Add turmeric and fry 1 minute longer.  Add coriander, cumin and
chilli.  Stir well.  Add salt and vinegar, and fry until liquid
evaporates.  Sprinkle in the garam masala and mix well.  Add meat and
turn till coated.  Add extra vinegar if spices start to stick.  Reduce
heat, cover and simmer for 1.5-2 hours.  Add cubed potatoes and cover.
Cook for another 20-30 minutes or until potatoes are cooked.  Garnish
with fresh coriander.



			     Zeera  Murg

			   (Cumin Chicken)


Ingredients:

     3 lbs  chicken thigh cutlets or breasts, whole or in fine strips
            juice of 2 lemons
     1 tsp  salt
     2 tsp  cayenne
   2-3 oz   flour
   3-6 oz   butter
     2      onions, finely sliced
     2      cloves garlic, crushed
   2.5 inch piece ginger-root, finely chopped
   2-4 tsp  cumin seeds
   500 ml   yoghurt*
   150 ml   fresh cream* (or equal quantity of sour light cream)
     1 can  coconut cream (if mixture seems too dry through prolonged cooking)
            thinly pared rind of 1 lemon, in a single piece

Place chicken on a large plate and rub over with lemon juice.  Set aside
for at least 20 minutes, then pat fry with kitchen paper.  Mix salt,
cayenne and flour on a plate and dredge chicken pieces, shaking off
excess.  Melt butter in pan, add the chicken and fry until browned.  Add
onions, garlic, ginger and cumin seeds and fry until golden brown.  Stir
in yoghurt, cream and lemon rind.  Return chicken to mixture and mix
until all chicken is well coated.  Bring to the boil, reduce the heat to
low, and simmer for 1 hour or until chicken is cooked.  Uncover the pan
for the last 20 minutes, to allow sauce to reduce.  Discard lemon rind
(if you can find it) before serving.

I found that the mixture was too dry for the quantity of chicken, so I used
additional yoghurt/sour cream and the coconut cream to get the consistancy 
I liked.