Makes 20-25
INGREDIENTS
450g/1 lb lean minced (ground) beef or lamb
2 tbsp finely-ground ginger
2 tbsp finely-ground garlic
4 green chillies, finely chopped
1 small onion, finely chopped
1 egg
1/2 tsp turmeric
1 tsp garam masala
50g/2oz coriander leaves, chopped
4-6 mint leaves, chopped, or 1/2 tsp mint
175g/6oz raw potato
salt, to taste
vegetable oil, for deep-frying

Place the first 10 ingredients in a large bowl. Grate the potato into the bowl, and season with salt. Knead together to blend well and form a soft dough.

Shape the mixture into portions the size of golf balls. Leave to rest for about 25 minutes.

In a wok or frying pan, heat the or medium-hot and fry the koftas in sr batches until they are golden brown in cok Drain well and serve hot.

Serves 4-6
INGREDIENTS
5 eggs
450g/1 lb lean minced (ground) beef
2 tbsp finely-ground ginger
2 tbsp finely-ground garlic
6 green chillies, chopped
2 small onions, finely chopped
1/2 tsp turmeric
50g/2oz coriander leaves, chopped
175g/6oz potato, grated
salt, to taste

Preheat the oven to 180°C/350°F/Gas Mark 4. Beat 2 eggs until fluffy and pour into a greased baking tray.

Knead the meat, ginger and garlic, 4 green chillies, 1 chopped onion, 1 beaten egg, the turmeric, coriander leaves, potato and salt. Pack

into the baking tray and smooth the surface. Cook for 45 minutes.

Beat the remaining eggs and fold ir remaining green chillies and onion, move the baking tray from the oven and the mixture all over the

meat. Return tc oven and cook until the eggs have set.

Makes 48

INGREDIENTS

200g/7oz/1/3/4 cups plain flour
50g/2oz/1/2 cup cornflour
10ml/2 tsp baking powder
2.5ml/1/2 tsp ground cardamom
2.5ml/1/2 tsp ground cinnamon
2.5ml/1/2 tsp grated nutmeg
2.5ml/1/2 tsp ground ginger
2.5ml/1/2 tsp ground allspice
pinch of salt
2.5ml/1/2 tsp freshly ground black pepper
225g/8oz/1 cup butter or margarine
90g/3/1/2oz/1/1/3 cups light brown sugar
2.5ml/1/2 tsp vanilla essence
5ml/1 tsp finely grated lemon rind
50ml/2fl oz/1/4 cup whipping cream
75g/3oz/3/4 cup finely ground almonds
30ml/2 tbsp icing sugar

Preheat the oven to 180°C/350°F/ Gas 4.

Sift the flour, cornflour, baking powder, spices, salt and pepper into a bowl. Set aside.

With an electric mixer, cream the butter or margarine and brown sugar together until light and fluffy. Beat in the vanilla essence and grated lemon rind.

With the mixer on low speed, add the flour mixture alternately with the whipping cream, beginning and ending with flour. Stir in the ground almonds.

Shape the dough into 2cm/3/4in balls. Place them on ungreased baking sheets, about 2.5cm/lin apart. Bake for 15-20 minutes until golden brown underneath.

Leave to cool on the baking sheets for about 1 minute before transferring to a wire rack to cool completely. Before serving, sprinkle lightly with icing sugar.

SERVES EIGHT

INGREDIENTS

1kg/2 1/4lb lamb on the bone
8 garlic cloves, chopped
2.5-5ml/ 1/2-1 tsp ground cumin
45ml/3 tbsp olive oil
juice of 1 lemon
2 onions, thinly sliced
about 500ml/17fl oz/2 1/4 cups
lamb, beef or vegetable stock 75-90ml/5-6 tbsp tomato puree (paste)
1 cinnamon stick
2-3 large pinches of ground all spice or ground cloves
15-30ml/1-2 tbsp sugar
400g/14oz/scant 3 cups green beans
salt and ground black pepper
15-30ml/1-2 tbsp chopped fresh parsley, to garnish

Preheat the oven to 160°C/325°F/Gas 3. Coat the lamb with the garlic, cumin, olive oil, lemon juice, salt and pepper.

Heat a flameproof casserole. Sear the lamb on all sides. Add the onions and pour the stock over the meat to cover. Stir in the tomato puree, spices and sugar. Cover and cook in the oven for 2-3 hours.

Remove the casserole from the oven and pour the stock into a pan. Move the onions to the side of the dish and return to the oven, uncovered, for 20 minutes.

Meanwhile, add the beans to the hot stock and cook until the beans are tender and the sauce has thickened. Slice the meat and serve with the pan juices and beans. Garnish with parsles