Hello Chris!
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Dhall Gosht (Lamb & Lentil Curry)
 Categories: Main dish, Lamb/mutton, Vegetables, Indian
      Yield: 4 servings
    450 g  Lamb, lean; 3 cm cubes
    120 g  Moong or Masoor dhall
      2    Red chillies
    300 ml Water
      1 md Onion; chopped finely
      1 md Garlic clove; chopped finely
      2    Cardamoms
      2    Cloves
      1    2.5 cm cinnamon stick
      1 tb Curry powder
      2 ts Tomato puree
     30 g  Ghee or other fat
      1 ts Thick tamarind pulp -=OR=-
      1 ts Vinegar
           Salt
  Pick over lentils, and wash. Put into a pan with the dried red
  chillies (you can take out the seeds for a milder curry) and the
  water. Bring to the boil  and  cook  until  the lentils are tender.
  Drain reserving lentils and cooking liquor.
    Melt ghee  in  a  largeish  pan.  Add  chopped  onion  and garlic,
  together with the whole spices (cardamoms, cloves and cinnamon). Fry,
  stirring, over high heat for 3 to 4 minutes. Add the curry powder,
  reduce heat to low, and continue cooking, stirring occasionally, for
  a further 5 mins or so. Make sure nothing attaches.
    Add the tomato puree, mix well, raise the heat and add the meat.
  Cook, stirring all  the  time  for  4  minutes.  Now  add the lentil
  cooking water. Bring to the boil, reduce heat and simmer gently,
  stirring from time to time until the meat is nearly cooked (Edible
  but not completely tender - 1 hour or so for lamb). Add the par
  boiled dhall. Salt to taste and then add  the  tamarind pulp or
  vinegar (or lemon juice). With the pan covered, continue simmering
  until the meat is really tender and the lentils disintegrated.
  Recipe after E P Veerasawmi "Indian Cooking" ISBN 583 19663 2
    MMed IMH Georges' Home BBS 2:323/4.4
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Kobi Channa Dhall Curry (Cauliflower and Lentil Curry
 Categories: Main dish, Vegetables, Indian
      Yield: 6 servings
      1 md Cauliflower; cut small
      2 oz Ghee or oil
      1 ts Salt
    150 ml Channa Dhall; parboiled in
    450 ml Water
      2 md Onions; finely chopped
    1/2 ts Chillies ground
    1/2 ts Turmeric ground
    1/2 ts Curry powder
      2 tb Desiccated coconut
      1    Lemon; juice of
  Parboil the channa dhall in some water until tender but not
  disintegrat- ing. Drain, reserving cooking liquor.
    Fry onion for 4-5 mins in the ghee/oil. Add cauliflower, channa
  dhall and all spices, including desiccated coconut and salt. Add the
  cooking liquor and cook on a low flame till cauliflower is soft, then
  add lemon juice. Total cooking time - around 30 minutes.
  Recipe Harvey Day "Complete book of Curries" ISBN 0 7182 1134 0
    MMed IMH Georges' Home BBS 2:323/4.4
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Puzukku  (Chicken Curry)
 Categories: Main dish, Poultry, Indian
      Yield: 1 servings
      3 tb Corn oil, divided
    3/4 c  Onion, chopped
      2 lb Cornish game hen
      1 lg Ripe tomato, cut into 1/2-in
           -cubes or canned
      1 tb White or cider vinegar
    1/2 ts Salt, or to taste
    1/4 ts White pepper
    1/4 ts Ground turmeric
    1/2 c  Water
      2 md Potatoes, peeled and cut
           -into 3/4-in cubes
  This is a favorite Passover curry among the Jews of Cochin.  It is a
  quick curry, without complications but delicious in the Indian way.
  1.  In a large pan, heat 2 tablespoons of the oil.  Add the onions and
  game hen and stir-fry over moderate heat for 5 minutes.  Add the
  tomato, vinegar, salt, pepper, turmeric, and water.  Cover the pan
  and cook over low heat for 20 minutes.
  2.  Meanwhile, In a skillet, heat the remaining tablespoon of oil.
  Add the potato cubes and stir-fry over moderate heat for 5 minutes or
  until brown.  When the hen is almost tender, add the half-cooked
  fried potatoes. Cover the pan and continue to cook for 15 minutes
  more or until everything is tender.  Should the liquid evaporate too
  quickly, add another 1/4 cup of warm water.
  Serve hot with rice or bread.  Makes 6 servings with other dishes.
  Recipe:  "Sephardic Cooking" by Copeland Mark; 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India; Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y.
  From: David Pileggi                   Date: 27 Jun 94
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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