Curried Chicken with Peas

Serves 6

1.5 kg chicken pieces (legs and thighs are best)

2 onions

2 tsps chopped garlic

1 tsp chopped ginger

2 dried chillies (chopped)

(don't add all at once, taste when cooked and add more if required)

2 tbls desiccated coconut

2 tbls water

oil

2 tsp ground cumin

1 tsp garam masala

1 cup water

3/4 cup peas fresh or frozen (frozen are fine)

2 tbls chopped fresh coriander or mint

2 tbls lemon juice

Roughly chop 1 onion; put in blender with garlic, ginger, chillies and coconut. Add 2 tbls water and blend to smooth paste. Fry blended mixture in a little oil until brown, add ground spices and fry a few more seconds.

Add chicken, turn well in spice mixture. (If using fresh peas: add with some water.) Cover and cook until chicken pieces and cooked through.

Add frozen peas cook for a few more minutes. Remove from heat add lemon juice and coriander.

Braised Lamb with Yoghurt

Serves 4-6

Best made 1 day ahead.

750 g or 1 1/2 lb lamb (meat from the leg is good)

2 large onions

3 tsp chopped ginger

2 tsp chopped garlic

2 tbls blanched almonds

2 dried chillies (add a small amount at the beginning, you can always add more later to your taste, but you cant take any out if its too hot!!!!!)

3/4 cup water

2 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1/4 tsp saffron strands (optional)

2 tbls boiling water

1/2 cup yoghurt

oil

2 tbls chopped fresh coriander

Cut meat in to large cubes.

Chop 1 onion and put into electric blender with ginger, garlic, almonds and chillies.

Add 1/2 cup water and blend until smooth. Add ground spices and blend quickly.

Pound saffron strands and dissolve in boiling water, mix with yoghurt and set aside.

Finely chop remaining onion and fry until golden. Add the blended mixture and fry, stirring until it smells fragrant, rinse out blender with 1/4 cup water, add to pan and cook until mixture until the added liquid has evaporated. Add yoghurt mixture then meat, stir until all meat is coated with spice mixture. Cook for 1-2 hours until meat is tender and liquid is very thick - it may take longer than 2 hours. Add coriander during last 5 minutes.