Hello Chris!
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Chicken Khorma
 Categories: Main dish, Indian, Poultry
      Yield: 4 servings
  1 1/4 kg Chicken
    175 ml Plain yoghurt
      1 ts Turmeric
      4    Cloves garlic
      1    Onion
      3 sl Ginger
      5    Cloves
      5    Cardamoms
     40 g  Coconut
     25 g  Almonds
    100 ml Oil
      2    Cm cinnamon stick
     25 g  Coriander
      1 ts Cumin
      1 ts Chilli powder
      1 ts Paprika
      1 ts Salt
  Wash and joint the chicken and place in a large bowl. Mix the yoghurt,
  turmeric and 1/4 of the garlic, crushed, together and pour over the
  chicken. Leave overnight. Chop the onion and grind in a pestle and
  mortar the remaining garlic and the ginger. Crush the cloves and
  cardamoms, grate the coconut and roast the almonds. keat the oil, fry
  the onion, garlic and ginger and when fragrant turn down the heat
  slightly and add the cloves, cardamoms, cinnamon stick, coriander
  powder, cumin powder, chilli powder, paprika powder and salt. Stir
  fry for 3 minutes. Add the coconut and stir in. Add the chicken and
  marinade, mix well and then cover pan with a lid and simmer for
  approximately 1 hour, or until chicken is tender. Discard the
  cinnamon stick and sprinkle the almonds on top just prior to serving.
  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Gopa's Mum's Meat Curry
 Categories: Main dish, Lamb/mutton, Indian
      Yield: 6 servings
      2 lb Lamb or Mutton
      1 lg Onion
  2 1/2 ts Ground ginger
  2 1/2 ts Ground turmeric
  2 1/2 ts Ground coriander
      1 tb Ground cummin
  2 1/2 ts Paprika
      2 ts Garam massala
      2    Bay leaves
      4    Cloves
      4    Cardamoms (or 2 black)
  1 1/2    "  Cinnamon stick
      3    Garlic cloves;  chopped
    3/4 oz Ghee or butter
  1 1/2 ts Salt
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      4    Tomatoes and/or
      2    Potatoes (cut large)
  Cut meat into 1 to 1 1/2" cubes. Ideally, this should include bone as
  well. Most Halal butchers (best source of mutton anyway) will do this
  for you automatically if asked. Put into largeish bowl. Chop Onion
  fairly finely. Mix with meat and 'ground spices' (ginger, turmeric,
  coriander, cummin & paprika).
  Fry whole spices (Bay, Cloves Cinnamon, Cardamoms). in ghee or butter
  in large thick bottomed pan for about 1 min. (DON'T BURN). Add chopped
  garlic, cook 1 min more. (DON'T BURN).
  Raise heat to high and tip in meat mixture. Stir around over high
  heat for a few minutes. add salt (1 1/2 tsp should suit most tastes)
  and lower heat to simmer. Add optional tomatoes, stir again. Simmer
  partly covered until meat is tender, by which time the sauce will be
  thickened. Mutton takes about 3 to 4 hours, lamb about 1{ to 2 hours.
  If using potatoes, add them about 25 mins before serving. 5 mins
  before serving, stir in garam massala and correct seasoning.
  Recipe and MMed IMH Georges' Home BBS 2:323/4.4
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=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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