Biryani – Detroit friend, Rita Priver

1 ½ inch ginger root
3 cloves garlic
½ teaspoon cayenne
6 tablespoons clarified butter
12 medium onions sliced thin
1 ½ pounds lamb or shrimp
2 teaspoons salt
1 cup water

Blend ginger, garlic, cayenne and pepper in blender into smooth paste. Heat 3 tablespoons and brown onions; set aside. Heat 3 tablespoons and fry garlic-ginger paste for 2 to 3 minutes. Add meat and salt; fry until brown, then add water and simmer.

1 bay leaf crumbled
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon turmeric
1 tablespoon chopped mint
2 teaspoons minced green pepper
2 tablespoons chopped coriander leaves
Juice of one lime

Combine these ingredients and stir into meat mixture,

1 cup yoghurt
3 cups partially cooked rice
4 tablespoons milk
¼ teaspoon saffron
2 tablespoons butter

Grease casserole with butter and layer mixtures as follows: Meat-yoghurt mixture, onions, and rice. Combine milk and saffron, stir and pour over casserole. Cover and cook at 300 degrees until rice is done.

Dal Dried Lentils – Gill Casson’s Indian Cookbook

Serves 4 to 6

½ cup lentils
1 tablespoon shortening or olive oil
4 slivers garlic
Whole dry green or red pepper, chopped to taste
1 tablespoon ground turmeric
1 ½ teaspoon cumin seeds
Salt to taste

Soak lentils for an hour, drain the water. Heat shortening in skillet; add garlic, chopped pepper, turmeric, and cumin. Add lentils and fry for 5 minutes. Sprinkle lentils with a little water, cover, and cook at low heat until tender approximately one hour. Salt to taste.

Raita (Cucumber and Yogurt) – Gill Casson’s Indian Cookbook

Serves 4

1 tablespoon vegetable shortening
1 teaspoon mustard seeds
1 onion, chopped
3 tablespoon green pepper, minced
2 teaspoon ginger
2 teaspoon sugar
Salt to taste
1 cup yogurt
1 cucumber, peeled, finely chopped

Heat the shortening until very hot. Add mustard seeds. When seeds begin to crackle, add onion is soft but not brown. Remove from heat. Stir in yogurt and cucumber. Chill for at least one hour.

Indian Meatballs – Unknown source

1 medium onion cut into quarters
1 inch piece of ginger root
6 peppercorns
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
Red pepper to taste
Salt and pepper to taste
1 pound ground lamb of beef
1 egg

Combine all dry ingredients and grind to a paste in a food processor; combine meat and egg and mix well. Shape into 1 inch diameter balls.

4 tablespoon shortening
1 large onion thin sliced
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 tablespoon cumin seeds
Chili powder to taste
¼ teaspoon ground cardamom
½ cup water

Brown meatballs in shortening; remove and keep warm. Brown onion slices, add spices and fry for several minutes. Add water and meatballs to sauce and cook until gravy is thickened.

Seekh Kabab, Flat Style – Gill Casson’s Indian Cookbook

Serves 8 to 10

½ medium onion, peeled and chopped
4 cloves garlic, peeled and chopped
Ginger root, 1 inch cube, peeled and chopped
20 whole peppercorns
10 whole cloves
Seeds from 8 cardamom pods
1 fresh hot green chili, sliced (optional)
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
3 tablespoons lemon juice
4 tablespoons chickpea flour
2 ½ pound ground lamb
1 cup chopped coriander greens or cilantro, loosely packed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ teaspoon salt
½ teaspoon cayenne pepper (optional)
1 egg, beaten
5 tablespoons melted butter

In the container of an electric blender, combine the chopped onions, garlic, ginger, peppercorns, cloves, cardamom seeds, green chili, nutmeg, cinnamon, and lemon juice. Blend at high speed until you have a smooth paste.

Heat a small iron skillet or griddle over medium flame. Put in the chickpea flour and stir until it is 2 or 3 shades darker. Remove from the heat.

In a large bowl, combine the meat, the chopped greens, and the contents of the blender, the cumin, coriander, salt, cayenne and roasted chickpea flour. Mix well with your hands. Cover and refrigerate until ready to broil.

Take meat out of refrigerator 45 minutes before serving. Preheat the broiler, add beaten egg to meat and mix well. Line a 10 by 15 inch baking pan with foil and brush with half the melted butter. Spread the meat mixture in the pan; it should be 1/3 to 1.2 inch thick. Brush the top with the rest of the melted butter. Place under broiler, 3 to 4 inches away from heat. Broil until golden brown, about 15 to 20 minutes. Remove any liquid that may accumulate with a bulb baster.

Cut meat into 1 ½ to 2 inch squares. Serve hot or cold.