LAMB CURRY
3 lb. boneless lamb of leg (no fat), cut in 1 inch cubes
1/4 cup corn oil or butter
2 large red chopped onions
1 tbsp. curry powder
1 tbsp. salt 1/4 tsp. red pepper
1 cup plain yogurt
1 tbsp. turmeric
1 tbsp. granulated garlic or powder
1 tbsp. granulated ginger

Pat lamb dry with paper towels. Brown thoroughly in corn oil in large pot with chopped onions until brown. Add all spices, curry powder, salt, red pepper (depend on how hot you want it), turmeric, garlic, ginger and any of your favorite spices as you wish.
Simmer slowly for 15 minutes; then add yogurt, blend into lamb. Cook until flavor comes out. Taste the gravy; add more salt and hot pepper, if you need to. Serve with hot rice. Makes 5 to 6 servings.

MUTTER PANEER
600g Garden Peas              1/2tsp Chilli Powder
1 Large Onions                   Cardamon
300g Paneer Pieces             68g Vegetable Oil
2 Cups of Water                 1tsp Cumin Seeds
60g Half-n-Half                   Salt
2 Medium Tomatoes           4 Cloves (whole)
1tsp                                    SugarBlack Pepper Corns    
1tsp Garlic Paste                 Fistful of Coriander Leave
1tsp Ginger Paste               1tsp Coriander Seeds
1/4tsp Turmeric (haldi powder)

Cut paneer into one inch cubes. Grate onion, finely chop tomato. Keep aside

Heat the following ingredients in a skillet for five minutes on medium heat: clove, cumin, pepper corns, cardamon and coriander seeds. Remove from heat, let cool and make into a fine powder.
Keep aside.

Heat oil in a skillet and when the oil is hot add crushed onion, ginger, garlic, turmeric, salt,
chilli powder, above powder and sugar. Fry on medium heat until onion turns dark brown.

To the skillet now add peas and chopped tomato and fry for three minutes on high heat
Reduce heat to medium, add water, stir and cover.

Cook until the water content has reduced by half and now add paneer pieces, cream
and stir well. Cook further for five minutes. Serve Hot