25-30 medium sized pieces of lamb with and without bone (excess fat removed)
2 large red onions
6 tbs oil
4 tbs ginger garlic paste
1/2 tsp. turmeric (haldi)
2 tsp dry roasted cumin seed powder (zeera powder)
2 tsp dry roasted coriander powder (dhaniya powder)
1/2 to 1 tsp. of cayenne pepper (laal mirchi)
1 tsp of garam masala powder
4 tsp salt
1/2 bunch of cilantro
1/2 bunch of mint
2 green chillies
3/4 cup yogurt
6 tbs of lemon juice
I usually start by washing about 1 1/2 to 2 cups of the pre-packaged Haleem mix (mix of different lentils and bulgar wheat, you can find it at an Indian store) several times till the water runs clear. I then cook the haleem mix overnight in my Hamilton Beach crockpot on high (about 12 hours). If the lentil pieces are too big, you can use a hand-held mixture to mix the blend. I usually do this just so all the lentils and wheat get incorporated into a nice smooth consistency.
Then wash and add the lamb meat (you can add frozen vegetables or vegan options instead if you prefer). Then add all of the spices and mix well. Add just enough water to cover the meat. Bring to a boil and then cook on medium heat for about 45 minutes to an hour.
Now on to the fun part: baking!!!
I usually just search for cake and actually any recipe on this really great website. Fortunately, they have tons of recipes for cuisine from all around the world and there are so many users that you will find a number of reviews on each recipe. So I made a yellow cake with a chocolate frosting. Trust me, this was no ordinary cake ;-).
For today's yellow cake I used this recipe.
All in all, a wonderful night with the hubby. He loved his gifts =). Ended it perfectly by watching Chennai Express (finally).