Hello Chris!
This one is a bit harder, but I think it's wonderful. If hot (spicewise) food 
makes you nervous, cit down, or eliminate the chilli powdfer (ground 
chillies, NOT the mexican compound powder)
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Roghan Josh
 Categories: Main dish, Meats, Indian
      Yield: 4 servings
MMMMM---------------------------CURRY--------------------------------
      4 tb Oil
    900 g  Diced lamb
      2    Sliced onions
    150 ml Yoghurt
      4    Tomato quarters
           Salt
           Ground Black Pepper
MMMMM------------------------CURRY PASTE-----------------------------
      2 ts Cumin seeds
      2 ts Coriander seeds
      1 tb Dessicated coconut
     25 g  Ground almonds
      2    Crushed garlic cloves
      3 ts Grated fresh ginger
      1 ts Turmeric
    1/2 ts Chilli powder
  This is a rich lamb curry of medium strength incorporating almonds and
  fresh tomatoes.
  It is tradtional to serve curries with either rice or bread. Rice is
  good with this dish as it soaks up the rich sauce. Garnish with fresh
  tomatoes and fresh coriander.
  Keep an eye on the pan and top up the water if necessary. A good
  fitting lid helps to prevent steam escaping - to give a better fit
  cover the pan with foil before putting on the lid.
  1. Make the paste. Dry roast the cumin and coriander seeds with the
  coconut and almonds. Place in a blender with the garlic, ginger,
  turmeric, chilli powder and 75ml of water (if cooking for 4) and work
  to a smooth paste.
  2. Heat the oil in a heavy-based saucepan and fry the meat until
  brown. Stir in the onions and cook for 3 minutes then stir in the
  spicy paste. Continue to cook, stirring until the liquid has
  evaporated. Add the yoghut 1 tbls at a time. Cook until the mixture
  is dry between each addition.
  3. Mix the tomatoes into the pan with 300ml water. Season with salt
  and pepper, cover and simmer gently for 1 1/2 hours or until the meat
  is tender and the sauce is thick.
MMMMM
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Thai Chicken with Fresh Basil
 Categories: Main dish, Poultry, Thai
      Yield: 4 servings
      3 tb Vegetable Oil
      1 lb Chicken breast (boned)
      2 tb Garlic; coarsely chopped
      3 tb Nuoc Nam (fish sauce)
    3/4 c  Basil, thinly sliced
      2 tb Sugar
      2    Serrano chilies
      2 tb Water
  Skin chicken and cut into 1.25 X 1 in strips.  Remove stems from
  chilies and cut lengthwise into thin strips (discard the seeds). Heat
  oil in wok or large skillet over high heat.  Add garlic and stir
  until golden brown, about 10 seconds.  Add 0.5 cup of basil and the
  chilies and stir-fry just until basil wilts, about 1 minute.  Add
  chicken and stir-fry about 3 minutes.  Add nuoc mam, water and sugar
  and stir-fry until sauce bubbles and thickens slightly, about 2
  minutes. Add remaining 0.25 cup of basil and stir-fry until just
  wilted, about 5 seconds. Serve immediately with steamed rice...
  From: clay@panix.com (Clay Irving)
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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