Jalfrezi

Chop up the beef / lamb into 10mm cubes.

Chop up the onion.  Blend with ½ cup of water.

Heat a 1/3 cup of oil on maximum until you can smell it.  Put in dried red chillies (should puff up).  Immediately add liquidised onions.

Cook on maximum until the mixture starts to stick to bottom of pan – stir occasionally.

Throw in dry spices.  Cook on maximum cooker heat until starting to stick to pan.  Stir occasionally.

Add beef / mutton and stir.  Fry until brown and then reduce heat to minimum (meat should let out water – if not add ½ cup water) and cook for 30 minutes.

Peel and chop up the old potato.  Add to pot, cover and cook on minimum for 30 minutes or until the potato is done.

Stir in yoghurt and switch off heat.

This is a dry curry and should be served with dahl on plain boiled rice.