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Serves 4

Ingredients:

• 1 medium cauliflower; 2 green chillies; 300 ml oil; 2 onions, sliced; 450 gm cubed lamb; 1 ½ tsp fresh ginger root, finely chopped; 1 ½ tsp fresh garlic, crushed; 1 tsp chilli powder; 1 tsp salt; fresh coriander leaves, chopped; 850 ml water; 1 tbsp lemon juice.

Baghaar:

• 150 ml oil; 4 dried red chillies; 1 tsp mixed mustard and onion seeds.

Cooking method:

• With a sharp knife, cut cauliflower into small florets. Chop the green chillies finely.
• Heat the oil in a large saucepan. Add the onions and fry until golden brown.
• Reduce the heat and add the meat, stirring.
• Add the ginger, garlic, chilli powder and salt. Stir-fry for about 5 minutes, stirring to mix.
• Add 1 green chilli and half of the coriander leaves.
• Stir in the water and cook, covered, over a low heat for about 30 minutes.
• Add the cauliflower and simmer for a further 15-20 minutes or until the water has evaporated completely. Stir-fry the mixture for another 5 minutes. Remove the pan from the heat and sprinkle the lemon juice sparingly.
• To make the baghaar, heat the remaining oil in a separate small saucepan. Add the dried red chillies and the mixed mustard and onion seeds and fry until they turn a darker color, stirring occasionally. Remove the pan from the heat and pour the mixture over the cooked cauliflower.
• Garnish with the remaining green chilli and fresh coriander leaves. Serve immediately.

Serves 6

Ingredients:

• 3 medium onions; 3 medium potatoes; 300 ml oil; 1 kg leg of lamb, cubed with or without bone; 2 tsp garam masala; 1 ½ tsp fresh ginger root, finely chopped; 1 ½ tsp fresh garlic, crushed; 1 tsp chilli powder; 3 black peppercorns; 3 green cardamoms; 1 tsp balck cumin seeds; 2 cinnamon sticks; 1 tsp paprika; 1 ½ tsp salt; 150 ml natural yogurt and 600 ml water.

To Garnish:

• 2 green chillies chopped; fresh coriander leaves, chopped.

Cooking Method:

• Peel and slice the onions and set aside. Peel and cut each potato into 6 pieces.
• Heat the oil in a saucepan and fry the sliced onions until golden brown. Remove the onions from the pan and set aside.
• Add the meat to the saucepan with 1 tsp of the garam masala and stir-fry for 5-7 minutes over a low heat.
• Add the onions to the pan and remove from the heat.
• Meanwhile in a small bowl, mix together the ginger, garlic, chilli powder, peppercorns, cardamoms, cumin seeds, cinnamon sticks, paprika and salt. Add the yogurt and mix well.
• Return the pan to the heat and gradually add the spice and yogurt mixture to the meat and onions and stir-fry for 7-10 minutes.
• Add the water; lower the heat and cook, covered, for about 40 minutes, stirring the mixture occasionally.
• Add the potatoes to the pan and cook, covered, for a further 15 minutes, gently stirring the mixture occasionally.
• Garnish with green chillies and fresh coriander leaves, and serves at once.

• This is one of the most popular Indian sweetmeats. The flavor and beautiful aroma of this sweetmeat comes from rosewater. The finished dish can be served hot or cold.

Serves: 6-8

Ingredients:

• 5 tbsp dried full-cream milk powder, 1½ tbsp plain flour, 1 tsp baking powder, 1½ tbsp unsalted butter, 1 medium egg, 1 tsp milk to mix, 10 tbsp pure or vegetable ghee
• Syrup: 750 ml water, 8 tbsp sugar, 2 green cardamoms peeled with seeds crushed, 1 large pinch saffron strands and 2 tbsp rosewater.

Cooking Method:

• Place the dried full-cream milk powder, flour and baking powder in a bowl.
• Place the butter in a pan and heat until melted, stirring.
• Whisk the egg in a bowl. Add the melted butter and whisked egg to the dry ingredients and blend together with a fork to form soft dough.
• Break the dough into about 12 small pieces and shape, in the palms of your hands, into small, smooth balls.
• Heat the ghee in a deep frying-pan. Reduce the heat and start frying the dough balls, about 3-4 at a time, tossing and turning gently with a perforated spoon until a dark golden brown color. Remove the sweetmeats from the pan and set aside in a deep serving bowl.
• To make the syrup, boil the water and sugar in a pan for 7-10 minutes. Add the crushed cardamom seeds and saffron, and pour over the sweetmeats.
• Pour the rosewater sparingly over the top. Leave to soak for about 10 minutes in order for the sweetmeats to soak up some of the syrup. Serve hot or cold.