Lamb do piaza, chicken makhani and yarra vegetable curry

Yarra Vegetable Curry

1. Combine yoghurt, garlic, ginger, salt, pepper, and spices in a bowl - leave to stand for 15 minutes.
2. Heat Ghee and oil together in large pan, cook onions til brown.
3. Add remaining vegetables and cook for 7 minutes.
4. Add yoghurt mixture and water and cream, simmer covered for about 10 minutes until potatoes almost cooked.
5. Leave until almost ready to serve and cook for 5 mins adding mint leaves.

Turmeric & Cumin Basmati Rice

1. Soak the basmati rice in a microwavable jug.
2. Drain water and then add 3 cups of water, turmeric, and cumin.
3. Cook on full power in the microwave for 5 minutes - uncovered.
4. Remove covering and stir the partly cooked rice.
5. Add tumeric and cumin and put back in microwave, covered, for another 5 minutes.
6. Allow to stand for 3 minutes and test if it’s cooked.

Lamb Do Piaza

1. Finely Slice ½ the Onions and heat half of the Ghee in a large pan; cook until lightly browned. Remove from pan and reserve.
2. Finely chop the remaining onions and heat remaining Ghee in same pan.
3. Add onions, garlic and ginger and cook until onions are browned.
4. Add all the remaining spices and chilli powder. Stir and cook until fragrant.
5. Stir in the lamb with yoghurt in batches.
6. Add the undrained crushed tomatoes. Simmer covered and cover for 1.5 hours.
7. Remove cover and simmer uncovered for a further 30 minutes or until lamb is tender.
8. Just before serving add the retained onions and herbs and Garam Masala and heat through.

Chicken Makhani

1. Cook onion on a low heat in the butter and Ghee until golden.
2. Remove the onion from the pan and leave any remaining butter.
3. Turn up heat and add the chicken. Cook quickly to brown all sides.
4. Add spices ginger garlic and chillies and toss through.
5. Add 2 tbsp water to deglaze then add tomatoes and onions with salt and pepper.
6. Bring all to the boil and then let simmer for 5 minutes.
7. Add the cream and yoghurt and continue to simmer again.
8. Add leaves for garnish.