This Zucchini and potatoes is a simple recipe.It is great as a meatless main dish, or as a side dish.

Item required
500 g zucchini (courgettes)
4 potatoes, cut into 2 cm cubes
4 tablespoons oil
1 onion, finely chopped
1 clove garlic, chopped
1 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 tomato, finely chopped
2 spring onions, chopped
Preparation method
1 Slice zucchinis lengthways, then crossways into 2 cm lengths.
2 Cook potatoes in boiling water until tender, drain.
3 Heat oil in a frying pan, saute onions until golden brown.
4 Add, potatoes, zucchinis, garlic, paprika, turmeric, cumin, cinnamon, cloves and cardamom. Stir over low heat for
10 minutes.
5 Add tomato and spring onions, continue frying for 5 minutes or until zucchini is tender, stirring frequently to prevent burning.
SERVES 6

Boneless pieces of chicken flavored with pepper and chili powders, spices and herbs.It is very tasty recipe.

Item required
1 teaspoon chilli powder
1 teaspoon ground paprika
V. teaspoon ground cloves ‘A teaspoon ground mustard
V. teaspoon ground cinnamon
1 teaspoon ground turmeric
3 cloves garlic, crushed
4 tablespoons plain yoghurt
2 tablespoons fresh lemon juice
2 kg chicken pieces
4 tablespoons oil
2 onions, sliced in rings and soaked
in lemon juice
Preparation method
1 Combine chilli, paprika, cloves, cinnamon, turmeric, garlic, yoghurt lemon juice in a bowl. Add chicken marinate at least 8 hours, preferably overnight.
2 Heat oil in a frying pan, add chicken
single layer, fry on all sides until lightiy browned.
3 Transfer chicken and sauce to an ovenproof dish. Bake, uncovered, in moderate oven for 15 minutes or until chicken is tender.
4 Serve garnished with onion rings.
SERVES 6 TO 8

The lamb biriani recipe which is like to the non-vegtarian, is very tasty recipe. It is very nice lunch or treat recipe.

Item required
1 kg lamp chops
11A tablespoons ground coriander
1 teaspoon ground paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground aniseed
1/4 teaspoon each ground turmeric, ground
cinnamon, ground cardamom, ground cloves
2 teaspoons grated, fresh ginger
2 cloves garlic, crushed
1 tablespoon white vinegar
1 teaspoon fresh lemon juice
3 tablespoons oil
4 large onions, finely chopped
3 tablespoons ground almonds 6 tablespoons plain yoghurt
RICE
4 cups long grain rice, washed and drained
3 tablespoons ghee
2 onions, finely sliced
1 teaspoon grated, fresh ginger
1 clove garlic, crushed
6 cups (11/2 litres) water
1/4 teaspoon each ground turmeric, ground cinnamon, ground cardamom, ground cloves
1 bay leaf
4 tablespoons evaporated mill
GARNISH
1 large onion, peeled, sliced anc golden brown
125 g cashew nuts, fried light
Preparation method
1 To PREPARE LAMB. Remove excc
from chops, place lamb in a bowl.
2 In another bowl, mix coriander, F cumin, aniseed, turmeric, cinnamon cardamom, cloves, ginger, garlic, vir and lemon juice. Add to lamb and n Allow to stand for 15 minutes.3 Heat oil in a large saucepan, saute until golden brown. Add marinated Cover saucepan and simmer with no a water for 40 minutes.4 Remove from heat, add almonds and yoghurt. Stir to prevent sticking. Cook. covered, until liquid has dried up and rises. Remove saucepan from heat and aside.
5 To PREPARE RICE. In a large saucepan
melt ghee, saute onions until golden brown color.Add ginger and garlic and saute for 2 minutes.Add ginger and garlic and saute for 2 minutes.
6 Add rice, water, turmeric, cinnamon. cardamom, cloves and bay leaf. Mix wee: Bring to the boil. Boil, covered, until three-quarters cooked, then reduce heat very low. Add evaporated milk, and continue to cook until remaining liquids absorbed. Stir rice with a fork, remove fr heat.
7 Transfer half the rice to a serving dish casserole. Spread half the curried lamb o,. it. Make another layer of rice, and top dli with remaining lamb.Garnish with fried onion rings and cache: nuts.
SERVE 6 TO 8

Item required
4 tablespoons oil
2 large onions, finely chopped
1 clove garlic, finely chopped
2 teaspoons grated, fresh ginger
2 potatoes, cut into 1 cm cubes
1/4 cup (60 ml) water
750 g minced beef or lamb or pork
1/4 teaspoon each: ground cinnamon, group
cloves, ground cardamom, ground turmeric
2 tablespoons ground coriander
1/2 teaspoon chilli powder
1/2 teaspoon ground aniseed
1/2 teaspoon ground cumin
1/2 cup shelled peas
4 tablespoons coconut cream
1 tomato, chopped or 1 teaspoon tomato
paste (optional)

1 Heat oil in a large saucepan. Saute onion, until golden brown. Add garlic and ginger, saute for 2 minutes.
2 Add potatoes and water. Simmer, covered for about 10 minutes, stirring occasionally.
3 Add minced meat, cinnamon, cloves, cardamom, turmeric, coriander, chilli powder, aniseed and cumin. Stir over heat until water has evaporated.
4 Add peas and coconut cream. Cook until peas are cooked and curry is dry, stirring constantly.
(Add chopped tomato or tomato paste with the peas and coconut, if desired).
SERVES 4 TO 6