This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

3 large onions, chopped
2 large ripe tomatoes, chopped
8 cloves garlic
2 green chiles, such as serranos, stems removed and halved
1 2-inch piece of ginger, peeled
1 tablespoon cumin powder
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cayenne powder
2 tablespoons vinegar
3 pounds boneless lamb or beef, cut into 1-inch cubes
2 teaspoons fennel seeds
1/4 cup raw cashew nuts
1/4 cup almonds
Salt to taste
6 tablespoons vegetable oil

Instructions

In a food processor or blender, grind the onions, tomatoes, garlic, chiles, ginger, cumin, coriander, turmeric, cayenne, and vinegar. Set this paste aside.

Puncture the lamb with a sharp knife in many places and marinate at room temperature in the paste for 6 hours.

In a skillet, cook the lamb and fennel seeds, covered, over low heat, for about 1 hour or till the lamb is tender. Sprinkle water from time to time.

Remove the lid, add cashew nuts, almonds, and salt to taste. Raise the heat, and cook untill all the liquid evaporates.

Add the oil to the lamb, reduce the heat, and simmer for about 5 minutes before serving.

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1 tablespoon saffron strands
4 tablespoons warm milk
1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins
1 teaspoon poppy seeds
1 cup coconut milk (see recipe, here)
1 1-inch piece of ginger, peeled and minced
10 cloves garlic
1 small green papaya, peeled, seeds removed, and diced
1/2 teaspoon each powdered nutmeg and mace
1 tablespoon coriander powder
1 tablespoon cumin powder
6 fresh red chiles, such as serranos, stems removed
2 cups yogurt
Salt to taste
4 pounds lamb shanks, chopped with a cleaver into 1-inch long sections
4 teaspoons ghee (recipe here) or vegetable oil
2 large onions, finely chopped

Instructions

Combine the saffron with the milk and puree into a smooth paste in the blender. Set aside

In a food processor or blender, grind all the nuts along with raisins, poppy seeds, and coconut milk, into a smooth paste. Reserve.

In a food processor or blender, grind the ginger, garlic, papaya, nutmeg, mace, coriander, cumin, and chiles into a separate paste. Combine this paste with the yogurt, add salt, and reserve.

In a large saucepan, combine the nut paste, the yogurt paste, and lamb shanks and marinate for 30 minutes. 

Heat the ghee or oil in a skillet over medium heat for about 1 minute, add the onions, cook for 1 minute, then add the marinated shanks (with the marinade) and cook, covered, over low heat for 45 to 50 minutes. Stir occasionally, adding cold water if the mixture is too thick. Add the saffron mixture and continue cooking, covered, for another 10 minutes.

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

Ingredients

Instructions

In a tagine, large stockpot, or Dutch oven, whisk the ras el hanout, ginger, cayenne, saffron, salt and pepper into half of the broth. Add the lamb, onion, garlic, cinnamon stick, tomatoes, and butter. Add the remaining broth and place over a high heat. When the liquid is almost boiling, reduce the heat, cover, and simmer until the lamb is tender about 1 1/2 hours.

Stir in the prunes, almonds, honey, and cinnamon. Cover and simmer until the meat is very tender, an additional 30 minutes.

Uncover the pot, raise the heat and cook over a medium high heat, and stirring occasionally, until the stew has slightly thick, about 20 more minutes.

Ingredients

3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry
1/2 cup water
1 pound lamb, cut into 1-inch cubes
4 yellow wax hot chiles, stems and seeds removed, finely chopped
1 onion, chopped
2 tablespoons vegetable oil         
2 cups water

Instructions

Place the curry powder and the 1/2 cup water in a blender and puree to a smooth, thin paste.  Toss the lamb cubes in the mixture and marinate for an hour at room temperature.

In a pan, saute the chiles and the onion in the oil until soft.  Add the lamb and the marinade, and 2 cups of water.  Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart.  Add more water if necessary.