Lahsooni Gosht, wonderfull beef or lamb curry

Ingredients
 • Beef or lamb 800 grams
 • Garlic, chopped 20-25 cloves
 • Oil 4 tablespoons
 • Bay leaves 2
 • Green cardamoms 3-4
 • Black cardamom 1
 • Cinnamon 1 inch stick
 • Cloves 6-7

 • Onions, chopped 2 large

 • 2 large lemon stalks crushed
 • Ginger, chopped 1 1/2 inch piece
 • Green chillies, chopped 5-6
 • Coriander powder 1 tablespoon
 • Red chilli powder 1 teaspoon
 • Turmeric powder 1 teaspoon
 • Tomatoes, puréed 2 medium
 • Salt to taste
 • Garam masala powder 1 teaspoon

Preparation

Clean and cut meat into one and half inch pieces on the bone. Heat oil in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamom, cinnamon, cloves and onions. Sauté till onions turn light brown in colour. Add ginger, lemon stalks, garlic and green chillies. Stir bake this for half a minute. Add lamb pieces and cook on a high heat for five minutes or till lamb is seared and its juices sealed in. Add coriander powder, red chilli powder and turmeric powder. Stir well. Add three cups of water and bring it to a boil. Cook on low heat for about thirty minutes or till lamb pieces are almost done. Add tomato puree, salt and garam masala powder. Cook covered till lamb is tender. Serve hot garnished with garlic flakes

Lemon cheese cake with coconut

150 gr cream cheese, softened

1/2 cup sugar
1/2 cup sour cream
1 teaspoon fresh lemon juice
1 spoon freshly grinded coconut
1 spoon vanilla extract
2 eggs
1 pie crust

 

 

 

 

Preparation:

1 Pre-heat the oven to 180 degrees.

2 Beat cream cheese in bowl with electric mixer on medium, until creamy.
3 Add sugar and beat until well blended.
4 Add sour cream, lemon juice and lemon peel; mix well.
5 Add eggs, mixing on low speed after each addition just until blended.
6 Pour batter into pie shell.
7 Bake at 180 degrees for 35- 40 minutes or until centre is almost set.
8 Cool completely on wire rack.