Kittyz Kitchens

   Ingredients:    1 kg lamb shank (chopped in curry pieces) 2 onions (finely chopped) 1/3 cup cooking oil (olive or canola oil)  Pinch of cumin seeds  Salt to taste 10 cloves of garlic (crushed) 5 cardamom pods 5 cloves 2 star anise 1 cinnamon quill 10-15 curry leaves 3 teaspoons turmeric powder 3 tablespoons masala powder Pinch of asafoetida 3-4 chillies (may vary with your taste) Handful of coriander leaves (finely chopped) 2 cups hot water Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated add, add cumin seeds and splutter. 3) Also, add cloves, cardamon, cinnamon and star anise. 4) Add curry leaves, onions and garlic and saute' until light brown. 5) Add lamb shank pieces, asafoetida, salt and chillies. Mix to combine, cover with a lid and cook for 5 minutes. 6) Then, add hot water, mix & cook for an hour. Ensure to stir, occasionally. 7) Add handful of coriander leaves & cook for 2 minutes. *Serve classic masala lamb shank curry with roti or puri or

    Ingredients:   2 cups plain flour 3 teaspoons ghee 1 cup gold sweet potato (boiled and meshed)  1/4 cup warm water Methods:  1) In a mixing bowl, add flour, mashed, ghee. Mix to combine and add water. 2) Knead into a smooth dough. 3) Break dough into 7 equal pieces. 4) Roll and flatten dough on a flour dusted board. Spread evenly using your fingers. 5) Roll with a rolling pin to a thickness of 3mm. 6) Place on a heated griddle (tawa). Cook for for 3 seconds and turn roti. 7) Turn the roti and cook for 20 to 30 seconds. 8) Again turn roti. Puff roti with a cloth for 5 seconds. 9) Remove and place on a serving plate. *Serve warm sweet potato roti  with your favorite curries.

    Ingredients: 350g beans (washed & chopped) 1 teaspoon turmeric powder 1 teaspoon masala powder 1/2 onion (finely chopped) 6 tablespoons cooking oil (olive or canola) 5 cloves of garlic (crushed) 1 teaspoon turmeric powder 1 teaspoon masala powder Pinch of asafoetida (hing) 3-4 chillies (slit in halves) Salt to taste 10-15 curry leaves Pinch of cumin seeds Handful of coriander leaves Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated, add cumin seeds and splutter. 3) Add onion, garlic and curry leaves. Saute' until garlic & onion become light brown. 4) Add masala powder and turmeric powder. & saute' for few seconds. 5) Add beans, asafoetida, salt to taste & chillies. Mix to combine, cover with a lid and cook for 15 minutes (medium heat). 6) Add handful of coriander leaves, mix & cook for 2 to 3 minutes, further. Serve warm with roti and pickles.