3 lb whole chicken

I/2 tsp salt

1 onion (chopped)

1 tbs fresh ginger (minced)

3 cloves garlic (minced)

1 tsp coriander

1 tsp chili powder

1 tsp garam masala*

dash red food colouring

8 oz yoghurt

lemon juice to taste

salt to taste

1 tbs melted butter

pepper to taste

 *Garam masala: a commercial blend of cumin, cinnamon, cardamom, and peppercorns.

• Remove skin from chicken and cut into quarters.  Sprinkle with salt. 

• Blend together onion, garlic, ginger, coriander, chili powder, garam masala*, colouring and salt.  Add yoghurt and lemon juice to make a fairly thick paste.

• Rub the mixture all over the chicken.  Marinate overnight. 

• Place chicken in a greased baking dish. Bake in a moderate oven for 1 hour and baste with the mixture. 

• Remove from oven, brush with melted butter and sprinkle with pepper .  Serves 4.

¼ lb (1/2 kg) minced lamb

2 oz (56 g) butter, softened to room temperature

¼ lb (1/2 kg) canned chick peas (drained), OR dried  (soaked overnight)

2 chilli peppers, any variety

2 tbsp finely chopped onion

2 cloves garlic, minced

salt and pepper to taste

• Season lamb with salt, pepper, garlic, and chilli pepper. 

• Mince chick peas.

• Add lamb, onion, and butter to chick peas and mix well.

• Shape into balls and flatten.  Fry in oil on moderate heat until cooked through. 

• Serve topped with a yoghurt-mint sauce, if desired.  Serves 2.