1 pound lamb, cubed
1 small red onion, minced
2 jalapeno peppers, seeded and minced
1 cup dry red wine
1 cup butter, cubed
3 cloves garlic, crushed
2 teaspoons turmeric
2 black cardamom pods
1 tablespoon ground coriander seed
1/2 teaspoon red pepper flakes
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon cayenne
1 tablespoon brown sugar
salt and pepper

1. Combine lamb, onion, jalapeno and red wine and marinate for about an hour.
2. Meanwhile, melt butter in a large saucepan over medium-high heat. Bring to a boil and skim off any solids that float to the surface.
3. Add the garlic, turmeric, cardamom, coriander seed, red pepper flakes, allspice and cloves. Remove from heat and allow to solidify.
4. Return the butter to the heat to liquify, then pour through a fine mesh strainer lined with cheesecloth to remove any solid matter.
5. Pour flavored clarified butter into a large soup pot or dutch oven over medium-high heat. Stir in the cayenne and brown sugar.
6. Remove the lamb from the marinade and pat dry, reserving marinade. Brown the lamb in batches, then return all the lamb to the pot and add the marinade, bringing to a boil.
7. Reduce heat to a simmer and cook until lamb is tender, about an hour. Simmer longer for flavors to meld.
8. Pull apart lamb chunks with a fork and season to taste with salt and pepper and serve garnished with freshly chopped jalapenos.

Makes 4 servings

1 cup butter, cubed
1 small onion, minced
6 cloves garlic, minced
1 tablespoon ginger puree
2 teaspoons turmeric
1 black cardamom pod
1 cinnamon stick
1 whole clove
1/8 teaspoon ground nutmeg
4 boneless, skinless chicken breasts

1. Melt butter in a saucepan over medium heat, being careful not to brown.
2. Once melted, raise heat to bring the butter to a boil and stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove and nutmeg. Reduce the heat to a simmer and leave uncovered until the milk solids have separated, about 30 minutes.
3. Strain the clarified (clear) part of the butter and discard the milk solids.
4. Heat prepared butter in a large skillet over medium-high heat. Add the chicken and brown lightly on both sides, then reduce heat to a simmer, cover and cook until chicken is cooked through to center and juices run clear when pierced with a fork. Serve with excess butter from pan.

Makes 4 servings

1 tablespoon extra virgin olive oil
2 red chilies, chopped
3 shallots, minced
1 clove garlic, crushed
1 teaspoon ginger puree
1 tablespoon red curry paste
1 tablespoon chili powder
1/2 teaspoon turmeric
1 large sweet potato, peeled and grated
1 medium carrot, peeled and grated
2 stalks lemongrass
1-1/2 cups water
1/2 cup cooked chick peas
1 cup coconut milk
salt and pepper

1. Heat olive oil in a large soup pot and add the chilies, shallot, garlic and ginger, sautéing until tender.
2. Stir in the curry paste, chili powder and turmeric, then add the grated sweet potato and carrot, as well as lemongrass. Add water until the vegetables are just covered and simmer until tender, about 20 minutes.
3. Remove the stalks of lemongrass and add chick peas. Puree with a hand blender or other, then add the coconut milk.
4. Season to taste with salt and pepper and serve with a small slice of lime.

Makes 4 servings

2 tablespoon cumin seeds
1 tablespoon whole allspice
2 tablespoons black peppercorns
2 whole green cardamom pods
2 whole black cardamom pods
12 whole cloves
2 teaspoons cayenne pepper
1 tablespoon ground cinnamon
4 teaspoons coriander seeds
1 teaspoon thyme
2 tablespoons turmeric
1 bay leaf

2 tablespoons olive oil
1 large white onion, sliced
5 cloves garlic, minced
1 pound lamb, sliced
5 ounces tomato paste
12 cups chicken broth
19 ounces canned chickpeas
1 cup yellow split peas or lentils
1/2 cup fresh cilantro, chopped

2 eggs
1/4 cup lemon juice
1 teaspoon harissa

1. Lightly toast cumin seed in a dry skillet over medium heat until fragrant, then combine with rest of spice mixture into a mortar and pestle or spice grinder until fine. Set aside.
2. Heat a large soup pot over medium heat and add the olive oil. Lightly brown the onions, then add the garlic, stirring to combine.
3. Stir in the prepared spice mixture, lamb and tomato paste, then add the chicken broth, raise heat and bring to a boil.
4. Reduce heat to a simmer and cook, covered, until lamb is very tender, about an hour and a half.
5. Add the chickpeas, lentils and cilantro and cook until tender, about another hour.
6. When soup is ready to be served, beat eggs with lemon juice and stir in the harissa. Blend a tablespoon or two into a serving of soup to serve.

Makes 6 servings

1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 cups fresh spinach, minced
1/4 cup water
2 tablespoons olive oil
2 teaspoons ginger puree
3 cloves garlic, minced
1 medium onion, minced
1 large tomato, crushed
1 whole black cardamom pod
2 whole cloves
1 teaspoon ground coriander seed
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 tablespoons coconut milk
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
salt

1. Heat a large saucepan over medium heat. Add oil and fry chicken until lightly browned. Remove and set aside.
2. Place spinach and water into a separate saucepan over medium-high heat. Bring to a boil, then remove from heat and set aside.
3. Heat 2 tablespoons of olive oil in the chicken saucepan and add the ginger, garlic and onions, sautéing until lightly brown, then stir in the tomato, cardamom, cloves, coriander seed, cayenne and turmeric.
4. Reduce heat to a simmer, then add the coconut milk and the chicken back to the pot. Cover and simmer until the chicken is tender, about an hour, adding a bit of water if necessary.
5. In a separate skillet over medium heat, melt the butter with the olive oil and lightly fry the cumin and coriander seed. Drain the spinach and toss in this mixture, then stir into the chicken. Season to taste with salt and serve with Chappati.

Makes 4 servings

1/2 teaspoon saffron
1/2 cup coconut milk
1/2 small onion, minced
1 teaspoon ginger puree
1 tablespoon ground coriander seed
1/4 teaspoon turmeric
3 cups cauliflower flowerets
1/4 teaspoon cayenne
salt
water

1. Heat saffron in a saucepan over medium-high heat until lightly toasted. Stir in the coconut milk, onion, ginger, coriander seed and turmeric. Cook until reduced to a thick sauce and onion is tender.
2. Meanwhile, bring water to a boil and add the cauliflower, cooking until just tender. Drain.
3. Season sauce with salt to taste and pour over cauliflower. Sprinkle cayenne pepper over top to serve.

Makes 4 servings

1-1/2 cups plain yogurt
3/4 cup water
1/4 cup chickpea flour
1 tablespoon ground coriander seed
1/2 teaspoon turmeric
2 tablespoons vegetable oil
3 green chilies
1/4 small onion, minced
2 teaspoons ginger puree
2 cloves garlic, minced
1/2 teaspoon fenugreek, crushed
3 cups spinach, chopped
1 red chili, chopped
1/4 teaspoon paprika
salt and pepper

1. Combine yogurt, water, chickpea flour, coriander seed and turmeric and set aside.
2. Heat a large skillet over medium-high heat and add the vegetable oil and green chilies. Fry until chilies begin to blister, rotating to blister all of the skin.
3. Remove the chilies from the oil and discard. Reduce the heat to medium and stir in the onion, ginger and garlic, sautéing until tender.
4. Gradually incorporate the yogurt sauce, stirring constantly, and bring to a boil. Continue stirring to prevent curdling.
5. Reduce heat to a gentle simmer and cook until smooth and oil begins to separate.
6. Stir in the fenugreek, spinach, red chili and paprika and cook until spinach is wilted. Serve immediately over rice or with Chappati.

Makes 4 servings

8 boneless, skinless chicken thighs, about 2 pounds
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon ginger puree
3 green chilies, chopped

1/2 cup shredded unsweetened coconut
16 dried red chili peppers
8 whole cardamom pods
4 whole cloves
1 cinnamon stick
1 tablespoon coriander seed
2 teaspoons cumin seed
1 teaspoon fennel seed
1/2 teaspoon black mustard seed
1 teaspoon turmeric
1/2 teaspoon dried thyme
1/2 teaspoon ground mace
1/2 teaspoon fenugreek
1/4 teaspoon ground nutmeg
1 tablespoon roasted peanuts

2 tablespoons vegetable oil
1 large onion, sliced
1 tablespoon tomato paste
2 cups water
salt and pepper

1. Combine lemon juice, garlic, ginger and chilies and marinade chicken overnight.
2. Heat a large skillet over medium heat. Toast coconut in the skillet until golden brown, being careful not to burn, then transfer to a mortar and pestle.
3. Continue toasting the whole spices separately until fragrant and slightly darkened and add them to the coconut. When all of the spices have been added, grind to a fine powder with the peanuts and a pinch of salt and pepper.
4. Meanwhile, heat oil in a large saucepan over medium-high heat. Add onions and a pinch of salt and fry, stirring occasionally, until they're a deep brown color.
5. Remove chicken from the marinade and add to the saucepan. Brown in batches, then return all the chicken to the pan.
6. Reduce heat to medium and add the ground spices. Stir to combine and fry until fragrant.
7. Add the tomato paste and water and reduce heat to a simmer. Cook until meat is tender and sauce is thick, about an hour.
8. Season with salt to taste and serve with cooked basmati rice or with pita bread and yogurt.

Makes 6 servings

3 tablespoons extra virgin olive oil
1 small onion, sliced
2 red chilies, chopped
4 cloves garlic, crushed
1 teaspoon ginger puree
6 whole cloves
4 whole star anise
2 teaspoons turmeric
1 small cinnamon stick
2 boneless, skinless chicken breasts, cubed
1-1/2 cups canned diced tomatoes, with juice
2 tablespoons brown sugar
salt

1. Heat olive oil with onions in a large skillet over medium heat. Continue frying until the onions are tender and browned, then add the chilies, garlic, ginger, cloves, star anise, turmeric and cinnamon stick. Fry for another minute.
2. Stir in the chicken breasts and tomatoes and cook uncovered until half the liquid has evaporated and the chicken is cooked.
3. Stir in enough brown sugar to bring out the flavor of the spices and make the sauce mildly sweet and season with salt to taste. Serve with rice, naan or potatoes.

Makes 4 servings

1 tablespoon ghee
1 teaspoon ginger puree
2 cloves garlic, minced
1 teaspoon ground coriander seed
1/4 teaspoon red pepper flakes
3 whole cloves
1 teaspoon turmeric
4 small potatoes, peeled and cubed
2 cups chicken broth

1 cup spinach, chopped
(optional) 1/2 cup fresh cilantro, chopped
3 tablespoons yogurt
salt and pepper

1. Heat ghee in a large pot with ginger, garlic, coriander, red pepper flakes, cloves and turmeric. Cook until fragrant.
2. Add potatoes to the pot with just enough chicken broth to cover. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
3. Remove from the heat and stir in the spinach and cilantro, if using. Gradually incorporate the yogurt, teaspoon by teaspoon, until the sauce is creamy and slightly thickened. Season with salt and pepper to taste and serve.

Makes 4 servings