INGREDIENTS:

1 kg minced lamb
30 g ginger root
4 green cardamon pods
2 tsp fenel
2-3 red peppers
1 egg
salt
1 l oil to deep fry

for the sauce-

400 g shallots
300 g celery root
4 cloves
4 tbsp coriander seeds
3 red chillis
50 ml veg. oil
1 cinnamon stick
1 tbsp curry powder

DIRECTIONS:

Peel ginger and grate. Break open cardamon capsules and empty seeds. Ground cardamon seeds and fenel. Chop red chillis.

Mix minced lamb with the egg, ginger, cardamon, fenel and chilli. Cool the mixture in the refrigerator for 30 min. Then form little meatballs. Leave them in the fridge for another 1 hour.

Sauce:
Chop shallots, peel celery and mince. Ground chilli, cloves and coriander. Heat oil in a pot. Add shallots, celery and brown for about 10-12 min. Add cloves, coriander, cinnamon, curry powder, chilli and after that tomatoes and yoghurt. Add chicken broth and boil for 10 min on low heat. Stir periodically and add salt and pepper.

Deep fry meatballs for 3-5 min. Put meatballs in the pot with the sauce and boil on low heat for about 20 min

INGREDIENTS:

1 tbsp oil
10g butter
3 cloves garlic, crushed
1 medium onion, finely chopped
2 tbsp garam masala
1 tsp ground coriander
½ tsp dried mint
570g boneless, skinless chicken breast, diced
200 ml water

DIRECTIONS:

Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.

INGREDIENTS:

1 1/2 tablespoons of grainy french mustard
1 1/2 teaspoons of ground cumin
3/4 teaspoon of ground turmeric
1 teaspoon of cayenne pepper
1 teaspoon of salt
i teaspoon of red wine vinegar
3 tablespoons of vegetable oil
1 large onion cut into fine half rings
2 teaspoons of lazy garlic or similar
4 chicken breasts cubed
400 ml tinned coconut milk
4 tablespoons of ground almonds

serve with:
(possibly) the worlds greatest rice detailed below:

DIRECTIONS:

Mix together the mustard, cumin, turmeric, cayenne, salt and vinegar in a bowl and mix well. Put the oil in a large non-stick pot or pan and set over a medium to high heat. When hot put in the onions and fry until light brown. Put in the garlic and fry for 30 seconds. Put in the paste from the bowl and fry for a minute. Put in the meat and fry for 5 minutes (or until it appears cooked on the outside. Add the coconut milk and 75 ml of water. Add the ground almonds and stir. Simmer for 1 hour stirring frequently.

(Possibly) The Worlds Greatest Rice
Wash 2 cups of basmati rice and drain thoroughly. Chop up 1 large onion and fry in 6 tablespoons of vegetable oil until brown. Turn down the heat to medium and add the dry rice frying for 3 minutes stirring constantly. Add 2 chicken stock cubes and 2 and 2/3rds cups of boiling water stirring. Add 1 tablespoon of turmeric and 3 teaspoons of garam masala. Add 1 cup of raisins or sultanas and stir. Bring back to the boil and reduce heat to a minimum and simmer for 20 minutes with a tight fitting lid. Serve with the Worlds Greatest Curry.