This is a recipe I got from the Internet

Serves: 4

Ingredients

• 2                   tablespoons olive oil
• 4                   lamb shanks
• 1                   brown onion, finely chopped
• 1                   red chilli, finely sliced
• 2                   cloves garlic, crushed
• 1                   bunch cilantro, stalks, finely chopped
• 1-½              tbsp smoked paprika
• 1                   tsp chilli powder
• 1                   tsp ground coriander
• 1                   tsp ground cumin
• 1                   tsp ground turmeric
• 1                   400g can chopped tomatoes
• 4                   cups beef stock
• 1                   400g chickpeas, drained and rinsed
• Pinch          saffron threads
• 100               gms baby spinach, washed and spun dry

Method

1. Heat olive oil in a pressure cooker on a medium-high heat, brown the lamb shanks all over, then remove and set aside.
2. Reduce the heat and add the onions, sauté until soft, add the chilli, garlic and coriander stalks, cook for 1 minute. Stir in the paprika, chilli powder, coriander, cumin and turmeric.
3. Return the lamb shanks back to the pressure cooker and turn to coat in the mixture.
4. Add the tomatoes and enough stock to cover the shanks. Increase heat to high and bring to the boil, cover with lid and when pressure cooker starts whistling, lower heat to medium low. Cook for 55-60 minutes, remove lid and remove lamb shanks, cover to keep warm.
5. Stir through the chickpeas and saffron, simmer for 10 minutes. Add remaining stock if mixture is too thick. Stir through the spinach and turn off heat.

For polenta:

pour the stock into a saucepan, place over a high heat and bring to the boil, remove from heat, add the polenta and whisk continually until smooth. Add the butter 50g at a time, add pine nuts and season.
To serve:

spoon polenta onto a plate, top with a lamb shank, spoon over the sauce and top with coriander leaves to serve.

Notes: Preparation: 10 minutes
Cooking: 1 hour 40 minutes

This biriyani is different then other biriyanis because of the herbs in it. It is very tasty. Biriyanis take longer to make because you have to boil the meat and rice separately and fry onions and potatoes and then bake everything together, but it is worth it.

Ingredients

• 2              lbs meat (veal, lamb, goat meat or beef bone in) cut into 1 “ cubes
• 1              cup yogurt
• 1/2          tsp red chillii powder
• 2              tbsp green masala
• 1/4          cup lemon juice
• 2              tsp salt
• 1              tbsp tomato paste
• 1/2          tsp saffron
• 2              cups vegetable oil for frying
• 3              potatoes, peel and cut in quarters
• 4              onions peeled and sliced thinly
• 1/4          cup oil
• 1/2          tsp cumin
• 1/2          tsp black pepper
• 1              small piece cinnamon stick
• 5              cardamom pods
• 5              cloves
• 4              tomatoes dices into 1/4 inch

 Rice

• 2             cups rice
• 6             cups water
• 1             cup boiled bharazi (pigeon peas)
• 1             cup chopped dill weeds
• 1/4         cup chopped cilantro
• 1/4         cup chopped mint leaves
• 1/4         tsp saffron (add it to 1/4 cup hot water)
• 2            cups oil for frying

Instructions

1. Remove all the fat from the meat, rinse it in cold water and pat it dry.
2. Marinate meat in yoghurt, red chilli powder, green masala, lemon juice, salt, tomato paste, saffron for a couple of hours.
3. In a medium frying pan heat the oil to 350 degrees(the oil is ready when you put the handle of a wooden spoon in the oil and bubbles form around it) and fry the potatoes, till the are light brown in colour and crisy on the out side.  Remove it from the frying pan and drain it on a paper towel.
4. Fry the onions till they are golden brown in colour.  Remove onions from the oil and drain it in a colander.
5. Heat the oil in a large saucepan, add cumin, black pepper, cinnamon sticks, cloves and cardamon.  Add the diced tomatoes and cook for about 5 minutes till the tomatoes are soft.
6. Add the meat mixture stir well and cook on low heat till the meat is tender and most of the liquid has evaporated, about 1/2 hour.  You should have about a cup of liquid left.
7. Rinse the rice in cold water.
8. Boil the water, add the salt, when the water starts to boil add the rice.  Cook it for about 10 minutes, The rice should be half cooked.  Drain the rice and rinse it in cold water.
9. Add chopped bharazi dill weeds, cilantro and mint to the rice and mix.
10. Arrange the potatoes on the meat, spread the onions on it and sprinkle it  with garam masala.
11. Spread the rice on this mixture.
12. Pour the saffron water on the rice, and then the oil on it.
13. Cover the saucepan and cook it in the preheated oven for about half an hour.  The rice will fluff up and there will be a nice aroma when you remove the lid.
14. While the meat is cooking boil the rice.

To Serve: Put rice in a large plate and the meat on top.

Ingredients

• 2             cups rice
• 1             lb mutton cut into 1” cube
• 1             tsp garam masala
• 1             tsp red chili powder(optional)
• 1             oz cashew nuts crushed
• 3             large onions, sliced fine and fried till crisp
• 6             cloves
• 1             inch  pieces cinnamon sticks
• 6             cardamom
• 1/2          tsp black pepper
• 1/2          tsp cumin seeds
• 1             small bunch cilantro, chopped
• 2             tbsp green masala
• 1             small bunch mint, chopped
• 1             cup yoghurt
• 2             limes/lemon
• 1/2          tsp saffron
• 3/4          cup milk
• 1/2          cup oil
• 2             boiled eggs for garnish (optional)
• 2             tsp salt

Instructions

1. Marinate the mutton with green masala and yoghurt and let it rest for an hour.
2. Heat 4 tbsp oil, add  the marinated meat, a quarter of the fried onions, half of the garam masala.  Cook stirring till the oil separates, about 5 minutes.  Add 1 cup water and cook the meat on medium heat till the meat is tender and dry.  (Add more water if you need to, to cook the meat).
3. In a medium saucepan heat 6 cups of water with 1 tsp salt, cloves, cinnamon stick,  cardamom, black pepper and cumin seeds..  Add the rice and bring it to a boil, cook for about 5 minutes till the rice is half done.  Drain the rice (reserve 1/2 cup of rice water) and run it through cold water.
4. Mix together cilantro, mint, garam masala and fried onions.
5. Add the saffron to hot milk.

To Assemble:

1. Take a heavy bottom saucepan and brush it with oil.
2. Spread half the rice and cover it with  the mutton.  Sprinkle with the cilantro mix and juice of the limes/lemon
3. Cover with rice.
4. Sprinkle half a cup of reserved liquid.
5. Sprinkle with saffron milk and  oil.
6. Cover tightly and bake in a preheated 350 degree oven for about half an hour.
7. Serve hot, garnished with eggs cut into halves.

Serves 4

This is a recipe I found in the Chatelaine Magazine – February 2013.  I have modified it.  The vegetables give a low-cal, high-nutrients boost to the topping.

Ingredients

Topping

• 2               medium potatoes
• 1               medium yam
• 1               small turnip
• 1               small parsnip
• 1/4            small cauliflower
• 2               tbsp butter
• 1/4            cup milk
• 1               tbsp grainy mustard
• 1/2            tsp salt
• 1/2            tsp black pepper

Filling

• 1               lb extra lean ground beef
• 1               tbsp green masala
• 1               small onion, chopped
• 1               carrot, diced small
• 1/4            tsp salt
• 1/2            tsp fresh-ground black pepper
• 1/4            tsp ground cumin
• 2               tbsp all-purpose flour
• 1               cup beef broth or
• 1               cube beef bouillon
• 2               tbsp tomato paste
• 2               tsp rosemary, chopped
• 1/4            cup Worcestershire sauce
• 1/4            cup grated parmesan cheese (optional)

Instructions

1. Peel the potatoes, yam, turnip and parsnip and cut them into 1” cubes.
2. Cut the cauliflower into florets.
3. Cover the vegetables with cold water and set over high heat.  Bring to a boil, reduce to medium.  Gently boil until the vegetables are tender, about 10 minute.  Drain.
4. Mash the vegetables with a potato masher, add the butter, milk, mustard, salt and black pepper.
5. Set aside.
6. Heat a large frying pan over medium-high.
7. Crumble in beef, cook until no pink remains, 2 to 3 minutes..
8. Add the green masala, chopped onions, diced carrots, salt, pepper,and cumin.  Cook until onion softens 2 to 3 minutes.
9. Sprinkle flour over meat mixture and stir.
10. Add the broth,( If using the bouillon melt it in a cup of hot water before adding it to the meat) tomato paste, rosemary and Worcestershire sauce.  Bring to a boil, then reduce heat to medium-low.  Simmer stirring occasionally, until mixture thickens, 8 to 10 minutes.
11. Divide among 4 ramekins.
12. Spoon potato mixture on top.
13. Sprinkle with parmesan.
14. Position a rack in upper third of the oven.
15. Preheat broiler.
16. Set ramekins on a baking sheet and broil until golden.

You can  use  an 8 x 8 inch Pyrex dish instead of the 4 ramekins.

Mayai Mani is a rich , dry kheema curry with eggs on it.  You break the eggs on curry  and broil it.  When my kids were young they called this eggsagna. because it looks like lasagna with eggs on it.  It is served with bread, naan or chapatti.

Ingredients

• 1/4             cup  vegetable oil
• 1/4             tsp cumin seeds
• 1/4             tsp black pepper
• 1                inch stick cinnamon
• 5                cloves
• 5                cardamom pods
• 2                medium onions thinly sliced
• 2                medium tomatoes chopped
• 2                level tsp dhana jeera
• 1/4             tsp turmeric powder
• 1                tsp salt 
• 2                tsp green masala
• 2                lbs lean ground beef
• 1/2             cup water
• 1                tbsp chopped cilantro
• 1/2             tsp garam masala
• 2                tsp tomato paste
• 6                eggs

Instructions

1. In a saucepan heat the oil.  Add the cumin, black pepper,cinnamon, cloves, cardamom and sliced onions.  Fry the onions till they are golden brown.
2. Add the tomatoes, dhana jeera, turmeric powder, green masala, salt and cook for  5 minutes.  Add the ground beef stirring and breaking the lumps.  Add the water and cook, covered for half and hour, on low heat.  Uncover and cook till the meat is dry.  Add garam masala and cilantro and mix well.
3. Spread the mixture in an 8 inch square Pyrex dish.  Make six dents and break the eggs on it.  Broil this for about 5 minutes(the eggs should be cooked).
4. Sprinkle some cilantro on it before serving.

You can also make it individually by putting the mixture in 4-4″