1 1/2 lb (700 g) blade of pork 3 tbsp (60 ml) vegetable oil 8 oz (225 g) onion, skinned and sliced 3 dried red chillies 2 level tsp (10 ml) ground cumin 5 ml ( 1 level tsp) ground cinnamon 15 ml (3 level tsp) ground coriander 2 garlic cloves, skinned and crushed 1 level tsp (5 ml) salt freshly ground pepper 142 g (5 oz) natural yogurt 1. Cut the pork into 3.5 cm (1 1/2 inch) cubes, discarding skin, bone and excess fat. 2. Brown the meat, a little at a time, in the hot oil in a large saute pan, then remove. 3. Lightly brown the onion in the residual oil. Halve the chillies, remove the seeds and chop the flesh finely. 4. Add the chillies to the pan with the spices and cook for 1 minute. Stir in 300 ml (1/2 pint) water with the remaining ingredients and bring to the boil. 5. Replace the meat, cover the pan tightly and simmer for about 1 1/4 hours, until the pork is tender. Adjust seasoning. ******************************************* * 2 lbs. lamb, cut into 1-in. pieces * 2 tablespoons freshly cracked black pepper * 1 teaspoon turmeric * 2 tablespoons lemon juice * 2 tablespoons musturd oil for marination * 2 tablespoons soy sauce * 1 teaspoon fenugreek seeds * 5 fresh chilies, julienned * 1 tablespoon garlic, minced * 1 tablespoon ginger, minced * 4 tablespoons musturd oil for stir-frying * Salt to taste * 1 cup lamb stock * 1 cup fresh green peas * 1 teaspoon ground black pepper * 1 cup green onion, cut in 1-in. length for garnish Instructions In a large bowl, mix lamb pieces, lemon juice, turmeric, soy sauce, two tablespoons of oil, and cracked black pepper together and let marinate for two hours. In a non-stick pan, heat four tablespoons of musturd oil. Add fenugreek and fry till it turns dark. Transfer marinated lamb pieces to the oil mixture and browned it well over high heat. Lower the heat to medium and add garlic, ginger, and fresh chilies; stir well. Cook it till the lamb pieces are tender, periodically adding lamb stock to moisten and prevent from burning. Once the lamb pieces have become tender, add green peas and stir for 2-3 minutes. Just before turning off heat, add green onions and one teaspoon of black pepper. Adjust seasoning with salt. Drain out any excess oil before serving with rice.